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Ingredients
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Cocktail
Garnish
If making spiced blood orange marmalade (makes ~1 cup)
Method
Cocktail
Combine and dissolve marmalade
In a shaker or mixing glass, add 1 tablespoon spiced blood orange marmalade and 0.5 oz fresh lime juice. If using simple syrup, add 0.25 oz. Use a bar spoon to vigorously stir or muddle the marmalade against the sides until it breaks down and dissolves into the citrus, creating a smooth, saucy base (about 20–30 seconds).
Add gin and chill
Add 2 oz London Dry Gin to the shaker. Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 12–15 seconds until well chilled and slightly diluted.
Strain and finish
Double-strain the cocktail into a chilled coupe or rocks glass (use a fine mesh strainer in addition to the shaker strainer) to remove marmalade pulp and seeds. If you prefer a longer, lighter drink, top with 1 oz club soda and gently stir once.
Garnish
Express the oils of a blood orange peel over the drink (or squeeze a lime wheel) and drop the blood orange wheel or twist and lime wheel onto the rim or into the glass. Serve immediately.
If making spiced blood orange marmalade
Prepare fruit: Wash blood oranges thoroughly. Peel thin strips of zest if you prefer a smoother marmalade or include peel for texture. Segment and chop the fruit, removing seeds. Measure approximately 2 to 2.5 cups chopped fruit (peel may be included).
Cook marmalade: Combine chopped blood orange (with peel if using), 1 cup sugar, 2 tbsp lemon juice, 1/4 tsp ground cinnamon, 1/2 tsp crushed star anise (or 1 small whole star anise), and 1 tsp sliced fresh ginger (optional) in a medium saucepan. Bring to a gentle boil over medium heat, stirring to dissolve the sugar.
Simmer and thicken: Reduce heat to medium-low and simmer, stirring occasionally, until the mixture thickens and reaches a jammy consistency, about 20–30 minutes. If using whole star anise, remove it before bottling. Test thickness by placing a small spoonful on a chilled plate—if it wrinkles when pushed, it’s ready.
Cool and store: Remove from heat, let cool slightly, then transfer to a sterilized jar. Refrigerate; marmalade will keep for up to 3 weeks refrigerated. Use 1 tablespoon per cocktail as called for above.