happy hour: westward!
Well hello again and happy belated 2013! This time of year I find myself feeling a little angry about the weather—it can be bitter cold here in NYC (although I haven’t had much to complain about this year). Luckily, my favorite winter fruit, blood oranges arrive at just the right time to bring a little sunshine into my life during these cold, gloomy months.
This week I used my inaugural haul of blood oranges to make two versions (boozy and non-boozy) of a drink I’ve dubbed Westward! I created this little number not only because I love these juicy fellas but because I have big news to share. In less than two weeks, the Carámbula household is packing up and heading to sunny California—San Francisco to be exact (so I’ll add foggy into the equation)— home of blood oranges!! It’s been a totally crazy (did I mention I’m almost 7 months pregnant) whirlwind decision, but I couldn’t be more jazzed about it! I can’t begin to tell you how excited I am to explore a new city with new farmers markets, restaurants, and shops.
So, a big old cheers is due… Cheers to a new year, to big changes, and of course, blood oranges.
makes 1 cocktail
2 ounces fresh squeezed blood orange juice
|1. In a cocktail shaker filled with ice, combine the blood orange juice, simple syrup and vodka, if using. Shake vigorously for about 10 seconds.
2. Strain into a tall collins glass filled with ice. Top it off with seltzer water and add the blood orange slices and a straw, giving it a little swirl to incorporate the seltzer.
Cinnamon-infused simple syrup
|1 cup sugar
1 cup water
2 cinnamon sticks
|1. In a small saucepan stir together all the ingredients over medium-low heat.
2. Simmer for 10-15 minutes and let cool completely.
3. Strain out the cinnamon sticks and store in the refrigerator for up to two weeks.