-
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
Continue After Advertisement
Ingredients
- 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
Directions
- For the cocktail:
-
Combine all ingredients in a shaker with ice and shake well.
-
Strain into a chilled coupe.
-
Garnish with a blood orange slice and serve.
- For the clove syrup:
-
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.
-
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.)
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.
See what other Food52ers are saying.