A citrus and sour rum cocktail ∙ Shake ∙ 3 min ∙ 16.1% ABV ∙
The Blood Orange Daiquiri is a Daiquiri with blood orange juice added to the white rum, fresh lime juice and sugar syrup, shaken and served up in a coupe.
The Blood Orange Daiquiri is a modern variation on the Daiquiri. Most accounts credit the Daiquiri, a rum sour, to the American mining engineer Jennings Cox, who worked near Santiago de Cuba during the Spanish-American War of 1898.
The Blood Orange Daiquiri keeps that classic rum-and-citrus structure but swaps in blood orange juice alongside the lime, giving the drink a deeper color and a softer, sweeter citrus edge than the original.
60 ml white rum, 20 ml blood orange juice, 15 ml fresh lime juice and 10 ml sugar syrup. Three dashes of Angostura bitters and a dash of saline solution are optional.
Shake the rum, both juices, the sugar syrup, and the optional bitters and saline with ice, then fine-strain into a chilled coupe. Express an orange twist over the top, discard it, and garnish with a blood orange wedge.
Shaken, hard, for a full 12 to 15 seconds. The juices need the air and the quick chill; stirred, the drink comes out flat and under-diluted.
A chilled coupe glass, served up and garnished with a blood orange wedge.
Yes. It is also vegetarian and lactose-free: rum, citrus juice, sugar syrup, bitters and saline contain no animal products.