Blood orange caipiroska

Blood orange caipiroska

By
From
Botanical
Photographer
William Meppem

The blood orange season in Melbourne is between September and November. Caipiroskas are more commonly prepared with other citrus fruits such as lime, lemon or grapefruit. Using blood oranges creates a unique flavour and stunning presentation.

Ingredients

Quantity Ingredient
1 blood orange, peeled and cut into eighths
1 teaspoon vanilla sugar
45ml orange vodka
15ml aperol aperitif
orange zest strands, to garnish

Method

  1. Muddle the orange with sugar in a glass. Add the spirits and stir with crushed ice.
  2. Add more crushed ice and serve in an old-fashioned glass with a garnish of orange zest strands.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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