I’ve always loved putting my own spin on classic cocktails. The Blood Orange Old Fashioned is honestly one of my top picks.
This drink takes the familiar bourbon cocktail and gives it a fresh, citrusy kick with sweet blood orange. It’s a simple, tasty way to impress friends who enjoy mixology or just want to shake up their usual drinks.
When I make this at home, the color always pops and the flavor is just as bold. If you’re a fan of the old fashioned, you’ll want to see how easy it is to make with just a few ingredients and some basic tools.
Blood Orange Old Fashioned Cocktail Recipe
This cocktail blends the classic old fashioned with the unique flavor of blood oranges. I use fresh blood orange juice, a good bourbon, and just a few steps for a sweet, citrus twist.
Equipment
- Rocks glass or whiskey glass: I like to use a rocks glass for serving.
- Muddler: Helps release the oils and flavors from the orange peel and syrup.
- Measuring jigger: Makes it easy to get the right amounts of bourbon, blood orange juice, and syrup.
- Bar spoon: For stirring everything together.
- Big ice cube: I prefer one large ice cube for slow dilution.
- Strainer (optional): If I shake or stir over ice and want to strain into the glass.
- Knife and cutting board: To slice the blood orange for juicing and garnishing.
- Small bowl (optional): For holding garnishes like orange wedges or maraschino cherries.
Ingredients
- 2 oz bourbon (or rye whiskey): I usually reach for bourbon for a smooth taste, but rye whiskey works if you like more spice.
- 1 oz freshly squeezed blood orange juice: The red color and flavor come from this.
- 1/4 oz simple syrup or maple syrup: Simple syrup mixes easily, but sometimes I’ll use maple syrup for extra flavor.
- 2 dashes angostura bitters: Brings out the whiskey notes.
- 1 dash orange bitters: Adds a bit more citrus depth.
- Blood orange slice or wedge, for garnish
- Maraschino cherry, for garnish
- Blood orange simple syrup (optional): Sometimes I’ll swap this for regular syrup for even more orange flavor.
Instructions
- Add the simple syrup (or maple syrup) to the rocks glass.
- Pour in the freshly squeezed blood orange juice.
- Add the angostura bitters and orange bitters.
- Place a big ice cube in the glass.
- Pour in the bourbon or rye whiskey.
- Stir gently with the bar spoon until well mixed and chilled.
- Garnish with a fresh blood orange slice or wedge and a maraschino cherry.
Notes
Freshly squeezed blood orange juice just makes a brighter drink than the bottled stuff. When blood oranges aren’t around, I’ll mix regular orange and a splash of pomegranate juice for the color.
For a stronger orange aroma, I use blood orange peel or a twist as garnish. If I want it sweeter, I add a touch more syrup; for less, I just cut back a bit.
Using a big ice cube keeps the drink cold without watering it down too quickly. I like to adjust the bitters and sweetness every time—just depends on my mood.
Equipment
- Muddler (optional)
- Knife and cutting board
- Ice cube tray (for large cube)
- Strainer (optional)
Ingredients
- 2 oz bourbon or rye whiskey
- 1 oz freshly squeezed blood orange juice
- ¼ oz simple syrup or maple syrup
- 2 dashes Angostura bitters
- 1 dash orange bitters
- Ice cube preferably one large cube
Garnish:
- Blood orange slice or wedge
- Maraschino cherry optional
Instructions
- Add the Angostura and orange bitters.
- Drop in a large ice cube.
- Pour the bourbon over the ice.
- Stir gently with a bar spoon until well chilled and combined.
- Garnish with a slice of blood orange and optionally a maraschino cherry.
- Sip and enjoy the bold citrus twist on a classic!
Tasting Notes
When I take my first sip of the Blood Orange Old Fashioned, the bold citrus jumps out right away. The blood orange adds a sweet, tangy taste that’s totally different from regular oranges.
I get a mix of rich bourbon, gentle sweetness, and tart citrus. The drink feels smooth with just a hint of bitterness from the orange peel.
The flavor profile mixes the classic warmth of an old fashioned with a lively citrus twist. I love how the orange lingers after each sip.
Sometimes, I catch the fresh citrus aroma as I lift the glass. That just adds to the whole experience.
Every glass brings bold flavors in a smooth, friendly mix.
Substitute
There are days when I just don’t have any blood oranges around. Honestly, I’ll grab whatever’s in the fruit bowl—regular oranges, tangerines, even grapefruit if that’s all I’ve got.
If bourbon’s out, I’ll reach for rye whiskey, or sometimes dark rum if I’m feeling adventurous. The drink changes, sure, but it’s usually still pretty tasty.
Simple syrup isn’t always my go-to either. Sometimes I’ll use honey or maple syrup, just to mix things up. Agave syrup sneaks in occasionally too.
I’ll sometimes splash in a bit of soda water if I want to lighten things up. On a sweeter day, I just add a touch more syrup or juice.
Here’s what I usually have out when I’m making one of these:
- Rocks glass or short tumbler
- Muddler
- Blood orange (or whatever citrus I’ve got)
- Bourbon (or another spirit)
- Simple syrup (or a sweetener)
- Bitters (any kind, really)
- Ice
If you’re using substitutes, here’s what I do:
- Muddle the citrus right in the glass.
- Pour in your spirit of choice.
- Add sweetener and bitters.
- Fill it up with ice and give it a good stir.
- If you’re into it, top with soda water and toss on a garnish.
