Blood oranges are in season from now through the winter months here in California. I saw them at the market today, and had to buy them, of course. Blood oranges taste a bit more floral and are less acidic than naval oranges, and they have a lovely garnet colored flesh, juice and sometimes skin. They can be eaten just as you would a regular orange, but I love to use their juice in a festive martini. These are easy to make, and would make a perfect cocktail to serve at Thanksgiving or another holiday party.
Blood Orange Martini
2 oz. vodka
1 oz. triple sec or cointreau
juice from 1/2 a blood orange
a few drops of orange flower water (optional)
Place all ingredients in a cocktail shaker and shake vigorously for about 30 seconds. Strain into martini glass and serve.