Bourbon adds a smoky backdrop to this champagne-based cocktail.
4 cups bourbon
1 1⁄2 cups Blood Orange Sour Mix
1 cup amaretto or other almond-flavoured liqueur
2 bottles champagne, chilled
Blood Orange Sour Mix:
1 cup granulated sugar
3 tbsp finely grated blood orange zest
2 tbsp finely grated lemon zest
2 tbsp finely grated lime zest
1 cup water
2 cup fresh blood orange juice
1 cup plus 2 tbsp fresh lemon juice (from about 6 lemons), strained
1 cup fresh lime juice (from about 10 limes), strained
For The Cocktail:
Step 1: Stir bourbon, sour mix and amaretto together in a punch or other serving bowl.
Step 2: When ready to serve, stir in champagne and slide in ice mold. Serve.
For The Blood Orange Sour Mix:
Step 1: Pulse sugar and zests in a food processor until sugar is damp and no zest strands remain. (Alternatively, rub zest into sugar with fingertips).
Step 2: Combine sugar and water in a small saucepan and cook over medium heat, stirring until sugar is completely dissolved.
Step 3: Let syrup cool to room temperature and then stir in lemon, lime and blood orange juices.
Step 4: Refrigerate for up to one month in an airtight container.
For The Ice Mold:
Step 1: Fill a bundt pan or medium metal bowl with water and freeze until set.
Step 2: To unmold, run the container under warm water, just until the ice begins to loosen. Turn the mold over onto a surface covered with a clean kitchen towel to grip the container and lift it off molded ice
Step 3: Place molded ice in punch bowl or other serving vessel.
See more recipes from Winter Cocktails.
Excerpted from Winter Cocktails by María del Mar Sacasa (2013 Random House of Canada).