Blood Orange Gin and Tonic! blood orange is my FAVORITE winter fruit! Gin and tonic is a great winter cocktail, and who doesn’t love a fancy ice cube.
The blood orange was first cultivated in Italy in the 9th century. Today we can find blood oranges growing in Italy, Spain, California, and throughout the southern U.S. citrus growing regions. Sanguinellos have distinctive orange to red ombré peels and a ruby speckled flesh. They are perfectly suited to dehydrating because of their relatively thin rinds. Two other blood orange varieties of note are the Moro and the Tarocco. The Moro has a uniformly yellowish skin, with a deep maroon interior, while the Tarocco, is said to be sweet and have a lot of flavor , with the least amount of color variation inside and out.
The cocktail was introduced by the army of the British East India Company in the 1700’s. Originally it was used to treat malaria. In India British officers in the early 19th century took to adding a mixture of water, sugar, lime and gin to the quinine in order to make the drink more palatable, thus gin and tonic was born. Soldiers in India were already given a gin ration, and the sweet concoction made sense. Since it is no longer used as an antimalarial, tonic water today contains much less quinine, is usually sweetened, and is consequently much less bitter.
I hope you enjoy this cocktail! If your not up for making the blood oranges dehydrated you can also buy them or use fresh! Cheers!!
Blood Orange Gin and Tonic
- Prep Time: 3 hours
- Cook Time: 2 hours
- Total Time: 5 hours
- Yield: 4 1x
- Category: cocktail
Flex ice cube tray or your favorite ice cube tray
8 blood oranges
4 rosemary sprigs
1 tablespoon sugar
1 large ice cube round or square
1 oz Solerno (blood orange liquor)
2 oz gin
3 oz tonic water
Ice Cubes: fresh squeeze 6 oranges, whisk in sugar and 1/2 cup water, pour unto ice cube trays or molds freeze.
Dehydrated Blood Oranges:
Heat oven to 200°F and line two baking sheets with parchment.
With a sharp knife, thinly slice oranges making slices as even as possible and remove any pits.
Arrange orange slices on parchment and place baking sheets on top and bottom rack of the oven for one hour.
After an hour, flip oranges slices over and return to the oven for another hour.
At 2 hours, check and see if any of the slices are fully dehydrated. If so, remove them from the rack. Flip all orange slices that require more time to dehydrate.
*NOTE: once the moisture is fully removed from each slice, they will be very quick to brown in the oven. If you’d prefer the oranges to maintain their vibrance, you need to keep a close eye on them (see example below). A browned blood orange slice may not be as pretty, however if dry enough—closer to 2.5/3 hours—you can eat these browned slices like chips. Yum!
Check in again at 2hrs,
Once all slices are dried with no visible moisture, let cool and store in a dry, airtight container.
Place ice cube in cup, pour the liquor over the ice cube, top off with the gin, garnish with dehydrated blood orange wheel and rosemary sprig.
Keywords: blood orange, gin and tonic, winter cocktails, ice cube ideas, drinks with gin, citrus cocktails, signature drinks,