Blood oranges have a naturally sweet flavour and give a brilliant bright red pop of colour to this cocktail.
The lovely fresh flavour of thyme, the oaky flavour of Bourbon whiskey and sharp tang of Angostura bitters is a fantastic balance of flavours in this novel cocktail. It's then topped with brûléed meringue to give that extra wow factor!
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
5 mins
Total Time:
20 mins
Cal/Serv:
278
Ingredients
1 Tbsp. maple syrup
2 tsp. Angostura bitters
150 ml Bourbon
Small handful thyme sprigs, plus extra to garnish
Ice, to shake
500 ml Waitrose Sicilian Blood Orange Juice
Blood orange slices, to garnish
For the meringue
2 medium egg whites
125 g caster sugar
Directions
Step 1Combine the maple syrup, bitters, Bourbon, thyme sprigs and a few ice cubes in a cocktail shaker and shake well (or muddle in a jug – without ice - with a rolling pin).
Step 2Strain into a large jug and stir in blood orange juice. Chill until needed.
Step 3Make the meringue. In a large bowl, using a handheld electric whisk, beat egg whites to stiff peaks. Gradually add the sugar, a spoonful at a time, whisking to stiff peaks after each addition; the meringue should be thick and glossy.Transfer to a piping bag fitted with a 1cm star nozzle.
Step 4Divide the cocktail between 4 short tumblers and top each with piped meringue. Using a blowtorch, carefully brown the tops of each meringue. Garnish each with a slice of orange and a sprig of thyme. Serve.
Per Serving:
Calories: 278
Protein: 3g
Total Fat: 0g
Saturates: 0g
Carobs: 46g
Total sugars: 44g
Fibre: 0g
Summer cocktail recipe ideas you need to try for the upcoming heatwave 😎☀️
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
