Hello again. Sydney here, coming at you with those sweet, sweet food blog ramblings. I know you need ’em and you know I’ve got ’em. How goes it? It’s Friday, and I’m ready to roll. This week flew by. Work’s been insanely busy. We are moving offices soon and I know that next week will be the time to sprint to the finish line, as it were. Moving is always exciting, and I’m excited to see the space all shiny and new, untouched by coffee spills, pizza crust crumbs or removed staples. The best part is that the new office is not only close to a Toby’s Estate Coffee, but a Madewell, Aveda, Sephora, Gap and more. Take my money, already. My wallet can already feel the strain. I’m not usually a big shopper – I hate the buy and return and replace process and would rather just wear what I have until it’s threadbare – but I know that if I am constantly walking by nice things it is inevitable that I will at least stop on in and buy the occasional new pair of socks.
There is an awesome bourbon/cocktail/occasional food blog called There Will Be Bourbon that I absolutely adore. The people that run it are a couple named Patrick and Rachel and they rule. Their photos are beautiful, always clean and minimalistic, which I love, and their recipes are interesting and right up my alley. The blog is informative, too. They don’t limit themselves too much and every time I pop over to their site, I learn something new, even if I had planned on learning nothing at all that day. They asked me to do a guest post a while back and after my reminding them that I need to be constantly reminded of things, it finally happened. Blood orange season is almost over, so I wanted to share this recipe with you before they disappear completely for another year or so.
I couldn’t resist giving this drink the most obvious of titles. I love the movie and it worked so don’t tell me what I can’t do. The recipe is simple, but the flavors work well together and simple is good, right? All you need to do is juice an entire blood orange, being sure to save a few strips of peel for garnish. Squeeze the peel into your glass and rub the oils around the edges, which gives this cocktail a fantastic aromatic punch. In a shaker, combine the blood orange juice, bourbon, Angostura bitters, orange bitters, and Lillet blanc. Rachel and Patrick informed me that there are a few different kinds of Lillet, but I have only ever used the blanc variety myself (I have a feeling rouge would work even better in this). Lillet is a sweet wine with orange notes that pairs perfectly with bourbon and bitters – you may know it from the Hannibal series, where drinks it chilled with a slice of orange. Either way, shake everything up over ice, then fill your glasses with an ice cube (or not), strain, and drink. You can add a cherry if you want, too – I usually do because I like snacks with my cocktails, but that’s just me. If you want the full recipe, head over to There Will Be Bourbon and check it out!
In Other News: I work at Business Insider, as some of you may know, and every so often I get to do fun and/or goofy (usually the latter) videos. This time around, I wolfed down the Taco Bell waffle breakfast taco, as well as some other “breakfast food product”. I only hate myself a little and if nothing else, it was fun to eat Taco Bell for the first time in probably 10 years. You can watch the video here.
- 4 ounces bourbon
- 1 ounce Lillet Blanc
- juice of 1 blood orange
- 2 dashes Angostura bitters
- 2 dashes orange bitters blood orange peel, for garnish
- 1. Cut off two pieces of blood orange peel, squeeze them over your glass, and rub the oils from the peel around the inside of the glasses. Place a large ice cube and your peel in the glasses.
- 2. In a cocktail shaker filled halfway with ice, add the bourbon, Lillet, blood orange juice and bitters. Stir until well combined, then, using a strainer, pour the drinks into your two prepared glasses and serve.