Blood Oranges are one of my favorite fruits, and they come right at that critical time right at winter's end, and spring's fresh beginning. I always buy bags and bags of them, always intrigued by their dark purple interior. I don't know what it is, but there is something so forbidden about them, like you're in on some sort of secret.
In an effort to preserve these delicacies, I infused them in spirit, obviously. Again, with the sous vide (are we seeing a trend here? yes, I'm obsessed), I infused gin with the crimson fruit, and it makes a gorgeous spirit that maintains the complex sweetness of the fruit, but without any of the bitter flavors that can come from infusions. My favorite part is that you dont have to add tons of sugar to extract the flavor, which is how liqueurs like limoncello or orancello are made. It's a clear spirit, perfect for mixing.
Naturally, I made Negronis. The sweetness of the Blood Oranges marries perfectly with the gin, the bitterness of the Campari, and balances nicely with the baritone flavors of Punt E Mes. My favorite part is that I can now enjoy Blood Oranges all year (or at least until I run out of Blood Orange Gin).
Blood Orange Negroni
Created by Gastronomista
1 oz Blood Orange Gin
3/4 oz Punt E Mes
1 oz Campari
Stir with ice, and strain into a cocktail glass. Garnish with a Lemon Peel
Blood Orange Gin
2 c Gin
2 Blood Oranges, peeled and sliced
Peel and slice oranges, making sure all pith is removed. Place oranges and gin in a vacuum bag, squeeze out all excess air, and seal.
Submerge in the Sous Vide at 140 Degrees Ferenheit for 1 Hour.
Strain with Cheese Cloth, and store in a non-reactive container. (I like glass flip-top bottles).
Equipment: Sous Vide Supreme, vacuum sealer, & vacuum pouches. Glass bottles for storing.
Pro Tip: Use the seal function only, do not use the vacuum function when preparing liquids.
Blood Orange Gin recipe is from The Cocktail Lab by Tony Conigliaro
-This post is part of a series for Sous Vide Supreme-