Blood Orange Sidecar

Blood Orange Sidecar


We a lucky enough to be gifted annually with a box of blood oranges from our good friend, Mahin.   Mahin knows of my long standing blood orange passion so when her tree overfloweth with them each year she graciously parts with its offerings in our direction causing much celebration.

This has made exploring ways to infect various recipes with their electric beauty and vibrant, tangy flavor an annual challenge.

And while I cannot argue that the blood orange brings a certain panache to sweet treats (such as last year’s Blood Orange Cardamom Cake and Candied Blood Orange Peel, (both of which were born of Mahin’s generosity), lets just be honest with one another and admit that the true joy of having blood oranges on hand is experienced when you take your place behind the bar to mix a cocktail.

Any drink that relies on citrus can get a colorful refresh with very little effort when a blood orange is on hand.   Screwdrivers, mimosas, margaritas…. you get the idea?

Blood Orange Sidecar

I certainly can’t lay claim to being the first to dream up using blood oranges in a classic Sidecar cocktail but I offer up my makeshift recipe here as after a week of trials and fine tuning it turned out with a nice balance of flavors and balance is what a good cocktail is about.

Well, that and the chance to toast to a good friend, like Mahin Joon.   Salamati!

Blood Orange Sidecar

Blood Orange Sidecar

This is what you will need:

  • 1 oz. Blood Orange Juice
  • 1 1/2 oz Hennessy Cognac
  • 1 oz Cointreau
  • 1 dash orange bitters
  • slice of blood orange for garnish

This is how you make it:

  1. Add all ingredients except the garnish to a cocktail shaker filled with ice and shake until thoroughly chilled.
  2. Strain into an up cocktail glass whose rim has been sugared…or not. (Leaving off the sugar rim is a great way to cut back on carbs, don’t you think? I do love a sensible cocktail.)

(Note: Yes, that is an Instragram photo.  Is that allowed?  I wouldn’t usually do that but it is all I could muster during this bleak time of severe writer’s block.  I’m having photo block too.  But I did like the way it unnecessarily enhanced the color of this fine drink. )


About Trevor Kensey

To be truthful, I don't know what “Sis. Boom. [blog!]" means either. The name implies something explosive just happened I suppose I would like it if each post would make made a small 'boom' in your day or at least a fizzle. Even though a recipe is included with every post I have a hard time calling this a "food blog" or even myself a "food blogger".

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  1. You are so right – the true pleasure of EVERYTHING is enhanced when one figures out how to use said thing in a cocktail. And Instagram is certainly allowed; in fact, this photo looks fun and decadent and almost lurid in an 80s Interview magazine sort of way, if that makes any sense at all. Your blog looks amazing by the way! Love the artwork.

  2. Anonymous says:

    Blood oranges plus carb consciousness?

    You wrote this for me, didn’t you, T?


  3. Trevor, don’t you know?
    Bloggers use ‘da Instagram.
    Just because they can.

    As long as you are snarky, all is forgiven. Lovely drink & the new artwork – I like it.

  4. Stunning photo, Trevor…and here I thought you were being all artsy and it was Instagram 🙂 Truly a gorgeous cocktail, my friend!

  5. Ha! I think it’s a great photo (and drink!)

  6. Heh. Instagram has its place in Sis Boom Blog history.

    • Did you see that you can click the camera social icon up above in the upper right and see an album of all my Sis Boom instagram photos of what I’m eating and cooking? A lot of stuff I cook will start going to Instagram even if it won’t end up on the blog.