Blood Orange
Singani 63, Gin, Blood Orange Soda, Szechuan Tincture
Bartender Seth Freidus of Good Company | Boston
Adapted by StarChefs | June 2024
INGREDIENTS
Blood Orange Oleo Saccharum:
1 kilogram blood orange rinds
1 kilogram granulated sugar
Szechuan Tincture:
5 liters vodka
150 grams fried garlic
100 grams toasted Szechuan peppercorn
30 grams toasted cinnamon stick
25 grams toasted star anise
25 grams toasted fennel seed
20 grams toasted clove
Blood Orange Soda:
1 kilogram clarified blood orange juice
4 grams pectic enzyme
400 grams cane sugar
6 grams citric acid
4 grams malic acid
To Assemble and Serve:
Yield: 1 cocktail
1 ounce Singani 63
½ ounce Citadelle gin
METHOD
For the Blood Orange Oleo Saccharum:
In a nonreactive container, combine rinds and sugar. Cover and let sit 24 hours at room temperature. The next day, heat the water bath of an immersion circulator to 145°F. Transfer sugar mixture to vacuum bags and seal. Cook sous vide 1 hour. Strain, bottle, and reserve.
For the Szechuan Tincture:
Heat the water bath of an immersion circulator to 145°F. In a nonreactive container, combine all ingredients. Transfer mixture to vacuum bags and seal. Cook sous vide 1 hour. Remove from the water bath and refrigerate overnight. The next day, strain, bottle, and reserve.
For the Blood Orange Candy:
In a small saucepan over medium flame, heat Blood Orange Oleo Saccharum until mixture reaches 300°F. Pour mixture into desired candy molds. Let sit at room temperature until set. Remove from molds and transfer to airtight containers. Reserve.
For the Blood Orange Soda:
In a nonreactive container, combine juice and pectin enzyme. Using an immersion blender, blend mixture until fully combined. Let sit 20 minutes at room temperature. Transfer mixture to a centrifuge and run 20 minutes at 4,000 RPM. Strain, then add sugar, acids, and 1 kilogram water. Bottle and refrigerate.
To Assemble and Serve:
Using a Perlini shaker with ice, add Singani, gin, 1 barspoon Szechuan Tincture, and ⅓ ounce Blood Orange Soda. Shake, then carbonate and release CO₂ three times. Strain into a highball glass with an ice spear. Garnish with Blood Orange Candy.
