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
1Tbsp.
maple syrup
2tsp.
Angostura bitters
150ml
Bourbon
Small handful thyme sprigs, plus extra to garnish
Ice, to shake
500ml
Waitrose Sicilian Blood Orange Juice
Blood orange slices, to garnish
For the meringue
2
medium egg whites
125g
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 😎☀️
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
