12.18
Last night I went to a friend’s holiday party and she greeted me with “Would you like something to drink? I have champagne and also lots of hard liquor.” As she poured me a glass of champagne and lamented that she wasn’t sure she had enough on hand I admitted that I was known, on occasion, to mix a cocktail. It didn’t take too much effort from the host to get me to work on putting something together.Something we could make a big batch of and folks could server for themselves.
There weren’t a great deal of ingredients on hand but there was plenty of bourbon. And my eye was drawn to the fresh blood orange juice. A little tinkering and here’s what I cam up with:
- 3 parts bourbon
- 1 part fresh blood orange juice
- 1 part Martinelli’s sparkling apple juice
- 1/2 part fresh lemon juice
- A dash of Angostura bitters (to add some depth)
Simply stir all the ingredients together in a pitch or a punch bowl. Serve on the rocks with a twist of blood orange peel.
There are lots of different ways you could present this. In some ways it is similar to a Bourbon Smash. So if you had blood oranges you could muddle those with bitters in an old-fashioned glass, add the bourbon and lemon juice, pack in some ice and then top with the sparkling apple juice. I think this would also make a nice punch presented in a big glass bowl with thinly sliced blood oranges floating on top.
The name was brainstormed by several folks enjoying the drink in the kitchen. “Bloody” came, of course, from the blood oranges. “Watson” came from Watsonville California where Martinelli’s hails from. I added the “Dr.” in part because the new Sherlock Holmes movie had just debuted and I thought that a fitting tribute. Holmes fans know that he was an adept boxer. And since I prepared this as a “punch” I thought…why not?
Is the name too contrived? Let me know what you think by leaving a comment. Happy Holidays!
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