This week I am so excited to introduce a new blogging friend, Jayme Henderson. I discovered her blog a few months ago, and just can’t get enough! She is a gardener and sommelier based in Denver, Colorado. She also happens to write the wine column at the Kitchn. Her love for all-things-paired is quite evident in her own blogging and photography. I can only hope that my photographs look as wonderful as hers some day!
Last Monday, I shared a tour of my and Anne’s bar cart. Now, Jayme is here to show us how it’s done.
Blood Orange Whiskey Cocktail (Recipe below!)
Hello! My name is Jayme Henderson, and I write the blog Holly & Flora. It’s where I post original cocktails, wine-and-recipe pairings, and DIY projects. I am constantly inspired by my home garden, and my projects reflect that love. If I could spend the rest of my days surrounded by tomatoes, herbs, and flowers, trust me, I would. For now, I balance my time in the garden between working as a full-time sommelier here in Denver and writing the wine column at the Kitchn.
I was completely flattered when Victoria asked me to create a cocktail and guest post here at Scissors & Sage. I immediately felt right at home when I discovered her blog. I always look forward to her interesting and well-written tutorials. Many thanks, Victoria!
I eagerly anticipate the onset of citrus season. Not only are the bright, delicious fruits a refreshing respite in the dead of winter, but they also remind me of my grandfather. He was a second-generation citrus grower in Florida, my home state, so the aroma of oranges transports me back home. It was only natural for me to create an orange cocktail.
This particular cocktail’s flavor profile is balanced between being slightly sweet and a little bitter. The finish is refreshing and savory, with notes of baking spices. That’s definitely the somm coming out in me with those descriptors! I chose Tin Cup Whiskey as the base spirit. It’s a Colorado whiskey with a bourbon-style profile, complemented by a spicy, peppery kick. Vodka, gin, and sparkling wine all pair well with blood orange juice, but swapping them out for whiskey provides a richer and more savory flavor.
The other key ingredient I added is Amaro Nonino Quintessentia. What exactly is an amaro? An amaro is a bitter-sweet, herbaceous Italian digestif, a liqueur usually consumed after a meal. Nonino is especially enjoyable. Unlike other styles of amaro, which can be intensely herbaceous and even medicinal, Nonino is balanced and has slightly bitter notes of burnt orange and spices. I like to enjoy a skosh of it after a rich meal. It is one of those sipping spirits that warms the soul and makes you slow down. And it’s a killer addition to a whiskey-based cocktail.
Thanks again, Victoria, for letting me drop in and share a cocktail here! And cheers to enjoying citrus season, surviving the chill, and having the patience for spring’s arrival!
Haven’t gotten enough of Jayme? Find her on Instagram, Twitter, and Facebook!
Blood Orange Whiskey Cocktail (Serves One)
- 1 1/2 ounces whiskey or bourbon
- 1/2 ounce Amaro Nonino Quintessentia
- 2 1/2 ounces freshly squeezed blood orange juice (about two blood oranges)
- 1/4 ounce freshly squeezed lemon juice (about a quarter of a lemon)
- 1/2 ounce agave nectar
- 2-3 dashes orange bitters
- Sprig of thyme
Juice the citrus and set aside. Then, fill a cocktail shaker with ice. Add the whiskey, amaro, blood orange juice, lemon juice, agave nectar, and bitters. Shake until nicely chilled. Strain and pour into a cocktail glass filled with fresh ice. Finally, squeeze the thyme sprig a few times to release its aroma and garnish!
- This recipe can be easily doubled, and tastes great served up shaken and strained.
- If you have trouble finding blood oranges, navels or other types can be substituted.
- Depending upon the sweetness of the blood oranges, increase or decrease the amount of agave nectar, to taste.
All photos taken by Jayme Henderson