in , , ,

Blood Orange Sidecar

Rich and refreshing, the Blood Orange Sidecar brings a burst of citrus to any evening. The tangy blood orange juice perfectly balances the warmth of cognac and the sweetness of Grand Marnier. A dash of orange bitters adds depth, while a hint of simple syrup rounds it off. This cocktail is a favorite for its bold flavor and vibrant color. Highly recommend giving this recipe a try for a perfect drink to unwind.

This post may include affiliate links; for details, see our disclosure policy

Save Recipe Form

Blood Orange Sidecar

Blood Orange Sidecar

Prep Time: 5 minutes
No ratings yet
Course: Drinks
Cuisine: French
Keyword: blood orange, sidecar
Servings: 1
Author: Paul Kushner
Discover the bold flavor of a Blood Orange Sidecar. Refresh your evenings with this vibrant, easy recipe.

Ingredients

  • 2 ounces Blood Orange Juice
  • 1 1/2 ounces Cognac or Brandy
  • 1/2 ounce Grand Marnier or preferred orange liqueur
  • Dash of Orange Bitters
  • 1/2 ounce Simple Syrup
  • Blood Orange wedge for garnish

Instructions

Prepare Your Glass:

  • Optionally, rim a cocktail glass with sugar. To do this, moisten the rim with a blood orange wedge and dip it in sugar. Set aside.

Mix the Cocktail:

  • In a cocktail shaker filled with ice, combine the blood orange juice, cognac or brandy, Grand Marnier, a dash of orange bitters, and simple syrup.

Shake:

  • Shake vigorously until the mixture is well chilled.

Strain and Serve:

  • Strain the mixture into the prepared cocktail glass.

Garnish:

  • Garnish with a wedge of blood orange.
Tried this recipe?Leave a comment and let us know how it was!
Blood Orange Sidecar
See also  Grapefruit Vodka Sour
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

Leave a Reply

Avatar

Your email address will not be published. Required fields are marked *

Recipe Rating




Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

Cherry Bourbon Lemonade

Cherry Bourbon Lemonade

Plum Cosmopolitan

Plum Cosmopolitan