Citrus season is in full swing and I couldn't be happier (specifically, blood orange season)! Blood oranges just have the most beautiful, vibrant color that makes them perfect for cocktails and desserts (like these blood orange madeleines)! This blood orange vodka sour is light, a little tangy, and super smooth thanks to the egg whites! It's perfect for date night or Sunday brunch!
- Blood Oranges - The beautiful blood oranges are the star of this cocktail! However, any type of oranges (or other citrus like lemon or grapefruit) would work just as well.
- Simple Syrup - You can add as little or as much simple syrup as you like but it's totally optional if you prefer a more sour cocktail!
- Vodka - I used Ketel One Botanicals Peach & Orange Blossom vodka because I had it at home and it was absolutely amazing!! But any regular or citrus vodka would be delicious! You could also use your favorite gin, pisco, or whiskey!
- Egg Whites - You might be a skeptical about adding egg whites to your cocktail, and I get it. But it adds the most luxurious, frothy texture and really brings all the flavors together! If you're worried about consuming raw egg white, I recommend buying a carton of pasteurized egg whites at your local grocery store!
- Orange Bitters - I like to add a dash or two of orange bitters to add a bit of complexity and enhance the flavor of the blood oranges, but you can leave them out if you prefer!
How to Make Simple Syrup
I always make my own simple syrup for cocktails because it's so easy and paying for it seems silly to me! You can also add in different herbs or fruit for a delightfully flavored simple syrup.
- ½ cup granulated sugar
- ½ cup water
- leftover blood orange peel (optional)
- Add the sugar and water to a small saucepan over medium heat. If desired, add in the orange peel as well.
- Stir until sugar is completely dissolved.
- Let cool completely to room temperature, then strain into a glass jar and seal tightly with a lid.
- Store in the fridge for up to a month!
Cocktail Serving Tips
For this simple cocktail you just need a cocktail shaker*!
I garnished these blood orange sours with a slice of dehydrated blood orange simply because they float on top of the foam much better than a regular orange slice. To make dehydrated blood oranges:
- Preheat the oven to 200 degrees F and line a baking sheet with parchment paper.
- Using a mandoline* or sharp knife, slice the blood oranges very thinly
- Bake the blood orange slices for 2-3 hours or until they are completely dry (make sure to check on them frequently towards the end so they don't burn).
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Blood Orange Vodka Sour
- 4 ounces blood orange juice, about 2 blood oranges
- 4 ounces vodka, Ketel One Botanical Peach & Orange Blossom is my fave
- 2 ounces simple syrup, adjust to taste
- 4 ounces egg whites, about 2 large egg whites
- 2 shakes orange bitters
- Combine blood orange juice, vodka, simple syrup, and egg white in a cocktail shaker and fill halfway with ice.
- Secure lid and shake vigorously for 30 seconds or until foamy.
- Strain into a coupe glass and top with 1-2 shakes of orange bitters and a dehydrated blood orange slice.
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