Goat Island Blood Orange Recipe

Make honey syrup

If you don't have honey syrup ready, combine equal parts honey and warm water (e.g., 1/4 cup honey + 1/4 cup warm water). Stir until fully combined and cool before using.

Juice blood orange

Roll the blood orange on the countertop to loosen juices, cut in half and squeeze to yield at least 1 ounce of juice. Strain through a fine mesh if pulp is undesired.

If using smoked sea salt rinse: place a pinch of smoked sea salt on a small plate. Wet the rim of a chilled coupe or rocks glass with a cut orange wedge and dip lightly into the salt to coat. Alternatively, skip the rim and use salt as a quick rinsed finger dip.

Rinse glass (optional)

If you prefer a subtle smoky-salty note, pour a few drops of blended Scotch into the prepared glass, swirl to coat the inside, then discard the excess.

Combine ingredients

In a mixing glass or cocktail shaker, add 2 oz blended Scotch, 1 oz fresh blood orange juice, 1/2 oz sweet vermouth, 1/2 oz orange curaçao, 1/2 oz honey syrup, 1/4 oz fresh lemon juice, and 2 dashes Angostura bitters.

Add ice and stir

Add plenty of ice to the mixing glass (about 6 cubes). Stir briskly for 20–30 seconds (about 20–30 full turns) until the mixture is well chilled, slightly diluted, and properly integrated.

Strain

Double-strain the cocktail into the chilled coupe or rocks glass (if served on the rocks, strain over fresh large ice). Use a fine mesh strainer to catch any pulp or small ice shards for a silky texture.

Garnish with a blood orange wheel or a tight orange twist expressed over the drink to release oils. Optionally skewer a Luxardo cherry and rest it on the rim or drop into the cocktail.

Serve immediately. The cocktail yields a balance of smoky Scotch and bright blood orange with honeyed sweetness and a herbal-vanilla backdrop from the vermouth and curaçao.