Blood Orange Negronis

There are a few cocktails I love to order over and over again, and Negronis are chief among them. I love sipping a pre-meal negroni while perusing a menu at dinner, or enjoying one at a bar by myself with a good book (bonus points if this bar is in an airport or a hotel or at a lovely restaurant where I've arrived early to wait for a friend).


The classic Negroni is made with equal parts gin, Campari, and sweet Vermouth, and is served garnished with an orange, but to me that sometimes tastes a bit too heavy and sweet. I generally order my negronis with a few lemon wedges on the side that I squeeze in to lighten and brighten it up.

Hence why this wintery Blood Orange Negroni variation is perfect! It adds an equal part of chilled, freshly squeezed blood orange juice to the mix, deepening the bright Campari red, while making it a little bit lighter on the palate.

Cheers!

And here are some other ideas for interesting cocktails:

• Cilantro Daiquiri! This tangy daiquiri is served on the rocks and perfect for hot summer afternoons. 
• Nicaraguan Macua cocktail. Guava is the secret to this lush tropical cocktail. 
• Fresh Ginger Margaritas. If you love spice, you will LOVE these ginger margs. Perfect all year long.

Blood Orange Negroni
Makes 1 cocktail, multiply as needed

Ingredients
1 ounce gin
1 ounce Campari
1 ounce sweet vermouth
1 ounce freshly squeezed blood orange juice, chilled
Blood orange slices, for garnish
Ice

Directions
Combine gin, Campari, sweet vermouth, and blood orange juice in a large cocktail shaker. Fill to the top with ice, cover, and shake vigorously until the shaker is frosted on the outside.

Strain into a small glass and garnish with a blood orange slice. Enjoy immediately.

*If preferred, can be served on the rocks.