Blood Orange Whiskey Sours
Ingredients: Candied Blood Orange Slices: 2 blood oranges 1 1/4 cup sugar 1 1/2 cup water Whiskey Sour: 1 1/ 2 ounces White Whiskey 1 ounce fresh blood orange juice 1/ 2 ounce Blood Orange Simple Syrup 1 ounce fresh lemon juice 1 egg white Instructions: 1. Slice the blood oranges in 3-4mm slices (any thinner & they will break apart as they simmer). 2. Add the sugar & water to a medium saucepan & bring to a boil over high heat. Boil until the sugar is completely dissolved & the mixture has thickened slightly, about 5 minutes. Reduce the heat to a gentle simmer & slide in the blood orange slices – keep the syrup on a very gentle simmer, otherwise the bubbles can break up the slices. 3. Simmer for 30-45 minutes, until the slices look translucent. Carefully remove with a slotted spoon, drain & transfer to a piece of baking paper. Leave to cool & set for a few hours, then transfer to a cooling rack & dry out for 24 hours. 4. Do not throw away the leftover syrup! You will need it for the cocktail & you can store what’s left in the fridge for later use. 5. Combine all the whiskey sour ingredients in a shaker with ice. Shake to combine & bring a foam together. Strain into a glass & garnish with a candied blood orange slice.
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