Although we traditionally whip out the Champagne and accompanying cocktails around new year’s, we’re putting sparkling wine back in the spotlight during award season.
To make the most of the short season of the beautiful blood orange, we juice 8 of the fruits, then reduce their sap to a syrup in a technique borrowed from this recipe. That all-natural syrup adds both flavor and an incredible pink-orange hue to the cocktails.
Though blood oranges really make this drink, you can substitute in any kind of orange as needed. You’ll just want to adjust the added sugar to taste at the end, depending on how sweet or sour your oranges are.
Get the recipe below!
Blood Orange Champagne Cocktail
8 blood oranges
1 bottle Cava, Champagne, or other sparkling wine
1 tablespoon sugar (optional)
Cut the oranges in half. Reserve one half and juice the others into a medium pot. Set the pot over medium heat and bring to a boil. Lower to medium low and simmer, uncovered, until the juice thickens into syrup. This can take up to 30 minutes. Taste the juice: if it’s really sour, add 1 tablespoon sugar (or more to taste.
While the juice is reducing, cut the remaining orange half into slices, then quarters.
Place about 1 inch of juice in the bottom of 8 flutes. Place two orange quarters in each. Slowly pour in sparkling wine til the glasses are full. You might need to let the bubbles settle down before finishing the pour. Toast, and drink!