It’s the dead of winter and there aren’t many in-season fruits or veggies …except for citrus. Citrus of all sizes, shapes, colors, and flavor profiles pop up between November and February. Sure, they’re delicious to eat all on their own as a snack, they’re delicious in salads, and baked goods but guess what? You can bring that same seasonal flare to your cocktails!
½ cup freshly squeezed blood orange juice (don’t wear white!)
1 cinnamon stick
½ teaspoon of allspice
1 or 2 cardamom pods
½ cup of sugar
Combine the blood orange juice and spices in a small saucepan over medium heat. Cook, stirring occasionally until the juice has reduced a little and the spices are fragrant, 5-8 minutes. Add sugar and continue cooking until the sugar is dissolved and the syrup has reduced a bit more, another 5-8 minutes. Let the syrup cool and strain away the spices with a fine mesh sieve. Store in an airtight container for up to two weeks in the refrigerator.