Blood Orange French 75
- 3 blood oranges (about 1 pound)
- 1/2 teaspoon angostura bitters
- 2 750-ml bottles chilled Champagne
Cut 1 orange in half through stem. Cut each orange half crosswise into 6 slices; reserve for garnish. Using small knife, cut peel and white pith from remaining 2 oranges; chop oranges. Transfer chopped oranges with juices to bowl; mash with potato masher or wooden spoon. Stir in gin, sugar, and bitters. Strain into 2-cup measuring cup, pressing on solids to release liquid. Chill 4 hours.
Pour scant 2 tablespoons gin mixture into each of 12 glasses; fill with Champagne and garnish with orange.
Thirsty for More? If you have a question about this recipe, contact our Test Kitchen at [email protected] To see more recipes like this one, check out our December Cocktail-a-Day Calendar.