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Can you believe the Oscars are nearly here? I am not ready… I’m still catching up on all the award-worthy movies released this year. But you can bet I will be hosting an Oscar party, laying on the appetizers and toasting the winners with my special Oscars cocktail — a fresh take on the classic French 75. Beware: It’s named after the powerful French 75mm gun, so I don’t need to warn you this has a real kick! This cocktail has it all: looks, magnetism and star power. It’s perfect for Oscar night, and easy to make in a big batch to serve at your party.
Ingredients:
(makes one cocktail)
For the blood orange simple syrup
- 5 ounces freshly squeezed blood-orange juice, strained
- 5 ounces sugar
For the cocktail
- 3 Tablespoons (1 1/2 ounces) gin
- 1 1/2 Tablespoons (3/4 ounce) fresh blood-orange juice, strained (use lemon juice if you prefer a tangier cocktail)
- 1 Tablespoon (1/2 ounce) blood-orange simple syrup
- 1 Tablespoon Campari (optional)
- 1/2 cup ice cubes
- chilled dry sparkling wine, or Champagne to top up
- blood-orange slices threaded on cocktail sticks to garnish
Instructions:
1. Juice 2-3 large blood oranges (or more, as needed) to get five ounces fresh blood-orange juice. Strain the juice into a saucepan.
2. Add the sugar and then bring to a simmer. Cook for about 5 minutes over low heat, swirling the saucepan, until the sugar is dissolved. Do not allow it to come to a boil.
3. Strain the juice into a sterilized jar and cool. Keep any leftovers in the fridge — you can use it in a number of cocktails or to drizzle over desserts. Using a ratio of 1:1 sugar and juice, you can make a large batch of this syrup.
4. Squeeze 1/2 tablespoon (3/4 ounce) fresh blood-orange juice into your cocktail shaker.
5. Add the gin, blood-orange simple syrup, Campari (if using) and ice cubes.
6. Shake hard for 30 seconds until the shaker feels cool and frosty.
7. Strain into a chilled Champagne coupe (or flute). You can either chill the glasses in the freezer or fill them with ice cubes.
8. Top up with chilled sparkling wine or Champagne and garnish with blood-orange slices threaded onto cocktail sticks.
Juice 2-3 large blood oranges (or more, as needed) to get five ounces of fresh blood-orange juice.
Strain the juice into a saucepan. Add the sugar and then bring to a simmer. Cook for about five minutes over low heat, swirling the saucepan, until the sugar is dissolved. Do not allow it to come to a boil.
Strain the juice into a sterilized jar and cool. Keep any leftovers in the fridge — you can use it in a number of cocktails or to drizzle over desserts. Using a ratio of 1:1 sugar and juice, you can make a large batch of this syrup.
Squeeze half a tablespoon (3/4 ounce) of fresh blood-orange juice into your cocktail shaker.
Add the gin, blood-orange simple syrup, Campari (if using) and ice cubes.
Shake hard for 30 seconds until the shaker feels cool and frosty.
Strain into a chilled Champagne coupe (or flute). You can either chill the glasses in the freezer or fill them with ice cubes.
Top up with chilled sparkling wine or Champagne and garnish with blood-orange slices threaded onto cocktail sticks.
You can multiply the base recipe to create a big batch of this cocktail — keep chilled until ready to serve and top up with well-chilled sparkling wine or Champagne. Cheers!
What will you serve at your Oscar party? Check us out on Pinterest for more fun and delicious Oscar recipes.
