Blood Orange Pomander

November 11, 2019
1 Ratings
Photo by Rebekah Daniels
  • Prep time 1 hour 5 minutes
  • Cook time 10 minutes
  • Makes 1 cocktail
Author Notes

This cocktail is inspired by the clove-studded orange pomanders which seem to perfectly encapsulate the smell of fall and winter, as well as sound like a very fun craft project. —Irene Yoo

Test Kitchen Notes

This recipe was developed in partnership with The Hangar 1 Distillery. —The Editors

What You'll Need
  • For the cocktail:
  • 2 ounces Hangar 1 Straight Vodka
  • 1/2 ounce clove syrup (see below)
  • 3/4 ounce fresh-squeezed blood orange juice, strained, plus 1 slice reserved
  • 1/4 ounce fresh-squeezed lemon juice, strained
  • 6 dashes Angostura bitters
  • For the clove syrup:
  • 2 blood oranges, peeled
  • 1 cup white sugar
  • 2 tablespoons whole cloves
  1. For the cocktail:
  2. Combine all ingredients in a shaker with ice and shake well.
  3. Strain into a chilled coupe.
  4. Garnish with a blood orange slice and serve.
  1. For the clove syrup:
  2. Bury the blood orange peels in the white sugar. Muddle to release the oils and let sit for 1 hour—the sugar will become like wet sand.
  3. Toast the cloves in a dry saucepan until very fragrant. Add 1 cup of water and heat until almost boiling. Add the sugar with blood orange peels, stir well, and heat until almost boiling. Remove from heat, let cool completely, and strain. (The syrup will keep in the fridge for up to 2 weeks.)

See what other Food52ers are saying.

Irene Yoo is chef and creator of Yooeating, a Korean American food channel that explores Korean home cooking, street food, and culinary history. She has developed recipes and penned essays for Food52, Food Network, and Bon Appetit, and previously presented about Korean culinary history at The Korea Society and The Museum of Food and Drink.

0 Reviews