Blood oranges come into season just in time for festive fun (blink and you may miss them as they are only briefly available in the UK). I love them and so always get excited to include them in my dishes. And in drinks, too, for their blush red colour – this means a Blood Orange Martini, of course! Any food or drink containing star anise always gets my attention and I confess to getting delightfully tipsy creating this delicious and simple cocktail 😉 Now, I’m definitely not saying its OK to drink this beyond a couple of glasses because naturally that would be a big lie. But as I know cocktails are something that many of you wish to enjoy over the festive season, I wanted to create one that wasn’t too heavy on the sugar. Bad news though – alcohol is still alcohol whatever we add to it – and our poor livers do have to process whatever form it comes in, so easy does it whatever your tipple might be.
I hope you enjoy this festive martini in moderation! And, if it’s an alcohol free night (which I encourage regularly, especially during the festive season), then just avoid the alcohol and add a little sparkling water in its place.
Serves 4 // Prep 10 mins, plus chilling // Cook 15 mins
- 500 ml blood orange juice (8-10 blood oranges or from a bottle)
- 1 cinnamon stick
- 2 star anise
- 1 tsp coconut nectar
- 200 ml vodka
- 100 ml red vermouth
- 1 blood orange, sliced for garnish
- Put the blood orange juice, cinnamon and star anise into a small pan and simmer for 15 mins. Taste the juice – if it is very tart add the coconut nectar.
- Leave to cool and then chill.
- When ready to serve, strain the infused juice into a jug and mix in the vodka and vermouth.
- Divide between 4 martini glasses and serve with a slice of blood orange.