During the past few months, you may have noticed an uptick in cocktail and appetizer posts (in addition to status updates and tweets). Contrary to popular belief (full disclosure: no one’s actually accused me of this), I haven’t started a new party girl diet for the New Year. Instead (read: the truth), I’ve been busy creating the recipes for my sister- and [future] brother-in-law’s engagement party, which took place this past Saturday.
The first of three “signature cocktails” we chose for the event was a Blood Orange Martini. Within the past six months or so I’ve taken a liking to Tito’s Handmade Vodka from Austin, but they only make a super smooth, unflavored version. No problem though, a bottle of the stuff plus a bagful of sliced blood oranges and a week creates a fabulous, ruby-hued, citrusy vodka — the perfect base for a not-at-all-authentic-but-very-tasty martini.
Blood Orange-infused Vodka
Preparation Time: 10 minutes, plus 1 week to infuse
Makes: 750 mL
- 1 1/2 pounds (680 grams) blood oranges¹
- 750 mL bottle Tito’s vodka (or other, unflavored, gluten-free vodka)
Wash and dry blood oranges very well. Cut each orange into 1/4″ thick slices. Place oranges in a large, non-reactive bowl or pitcher (I divided them between two, 34 oz glass pitchers). Pour in vodka, shake or stir gently to cover the fruit as much as possible. Cover and refrigerate, agitating mixture every day or so, for 1 week.
Once the mixture has infused for a week, strain through a fine mesh sieve (do not press down on solids); discard orange slices. Strain vodka a second time through a jelly straining bag or cheesecloth-lined sieve. Transfer vodka into a clean bottle (I found this funnel to be very helpful); cover and store in the refrigerator (or freezer).