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,