Blood Orange Ombré Cocktail

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Serving: Serves 4
Prep Time: 25 Minutes

November/December 2018 Dig In the Big Y Magazine

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Ingredients

Directions

1. Wash hands with soap and water.
2. In a small saucepan over medium-high heat, combine blood orange slices, sugar and water; bring to a boil. Reduce to a simmer and let cook for 16 minutes or until orange slices are soft.
3. Strain mixture to remove the orange slices. Place mixture in a bowl and let cool to room temperature. Making sure it cooks down enough is essential to keeping the ombré effect. Orange syrup mixture can be made up to 1 week in advance, stored in the refrigerator.
4. To assemble, place golden sugar in a small bowl, big enough to fit rim of champagne flute.
5. Take an orange slice and run it around the rim of each champagne flute; place champagne flute, upside down, in sugar, twist to cover rim with sugar.
6. Place 4 tablespoons orange syrup into the bottom of each champagne flute; slowly top with champagne. Garnish with a sprig of rosemary.
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