The visionary is the one who brings his or her voice into the world and who refuses to edit, rehearse, perform, or hide. It is the visionary who knows that the power of creativity is aligned with authenticity.
This recipe for Blood Orange Negroni, is based on the classic Italian drink made up of Gin, Campari and Sweet Vermouth, and here it is simply topped off with a little splash of fresh squeezed blood orange juice. Shaken with ice and strained into a little glass — it’s one of my favorites.
In season from November to May, blood oranges are show stoppers in the kitchen. Not only are they deliciously sweet, juicy and tart, they are fragrant and quite dramatic. They make something ordinary into something quite special.
Sometimes I think their extreme good looks can be intimidating — people tend act a little star-struck around them. Just treat them like you would a normal orange, and you’ll get on fine. It really is OK, to just peel one and eat one, and not feel like you have to do something fancy with it. Although in time they will probably inspire you to.
I particularly love their juice, squeezed into sparkling water or champagne (think blood orange mimosas) and in various cocktails — margaritas, greyhounds, etc.
- 1 ounce gin
- 1 ounce Campari
- 1 ounce sweet vermouth
- 1 ounce freshly squeezed blood orange juice
- blood orange slice, and zest
- Fill a mixing glass or shaker with ice, gin, Campari, vermouth, and blood orange juice. Stir well, or shake, and strain into a small ice-filled rocks glass and garnish with a thin slice of blood orange, floating on the top,
- Rub the rim of the glass with zest.