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magazine blood orange marmalade
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(192)
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Refreshing, alcohol-free (just don’t call it a mocktail), and a noble destiny for that bag of citrus hanging out in the fridge.
5.0
(4.82)
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Potent—but so much classier than your dive bar shots.
4.0
(4)
Quick
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Blood oranges are more tart than juicing or navel oranges; to substitute one of those types, cut back on the honey syrup.
2.3
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Easy
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Orangerie is a Scotch whisky that’s been infused with orange peel, clove, and cassia; it can be sourced online.
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Juneteenth calls for a celebratory Red Drink. Shyretha Sheats’ savory-sweet hibiscus and vermouth cocktail is a party in and of itself.
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4.3
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Meet your summer cocktail, a pinky and bubbly rosé wine spritz with Aperol and passion fruit juice. Now all you need is a pool to drink it next to.
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In case the blood orange caramel cascading over this cake isn’t tempting enough, the tender crumb is also delicately perfumed with woodsy rosemary sugar.
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We will avoid all Sex and the City references here, but the fact remains: This cocktail is classic for a reason.
4.0
(3.98)
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The Original Margarita using Cointreau, fresh lime juice, and blanco tequila. #MargaritaSeason
5.0
(5)
Easy
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Blood orange kicks up the vitamin C, potassium and antioxidants in this bracing cocktail. Citrus is a great way to release a little extra water weight—so you can detox (a little) while you drink.
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(3.8)
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Yes, you can use regular oranges, but don’t you just love the color you get from blood oranges?!
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This citrus cake is decorated with thin slices of candied orange peel. If you have any left over, roll them in sugar and dip in melted icing for a sweet treat.
3.7
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Easy
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Ruby port gives this milk punch a bright pink hue.
2.5
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Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.
Vegan
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Quick
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These breezy cocktails are the kind of thing you can drink all afternoon.
3.5
(3.5)
Easy
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This julep riff from Bobby Flay tastes fresh and not too sweet.
4.0
(3.92)
Quick
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“A more flavorful, slightly stronger version of an Aperol Spritz. Who could be mad at that?” –Alison Roman, senior associate food editor
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