My Bloody Valentine Recipe

Prepare citrus

Juice the blood orange and lemon fresh. Strain the blood orange juice through a fine mesh if you want a smoother texture and to remove pulp and seeds. Measure 1 oz blood orange juice and 0.5 oz lemon juice.

Add ingredients to shaker

In a cocktail shaker, add 2 oz Bulleit Bourbon, 0.5 oz Luxardo Maraschino Liqueur, 1 oz fresh blood orange juice, 0.5 oz fresh lemon juice, 0.25 oz simple syrup, and 2 dashes Bitter Rosé. Add a generous scoop of ice (about 1 cup).

Dry shake (optional)

If you prefer a slightly frothier texture, seal the shaker and shake vigorously without ice for 5–7 seconds to emulsify citrus and liqueur.

Shake with ice

Add ice (if you performed a dry shake, add ice now) and shake vigorously for 12–15 seconds until the shaker is well chilled and the exterior is frosty.

Double strain into glass

Fill a chilled rocks glass or coupe with fresh ice (large cube or crushed, your preference). Double-strain the cocktail through a Hawthorne and fine mesh strainer into the glass to remove ice shards and pulp.

Optional rosé float

If using the rosé float, slowly pour 0.5 oz dry rosé over the back of a bar spoon onto the surface of the cocktail to create a delicate rosé layer. This will accentuate the 'rosé' bitter element and add aromatics.

Thread a Luxardo cherry onto a cocktail pick and rest it on the rim or lay it across the glass. Float a blood orange wheel on the surface or wedge it on the rim.

Express a citrus twist (optional): hold an orange or grapefruit twist over the drink and give it a quick snap to release oils, then rub the peel on the rim and drop it in or rest it on the edge.

Serve immediately. Suggest serving with a small side napkin and enjoy responsibly.