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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.

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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  Cranberry Daiquiri
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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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.

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