Orange Blossom Cocktail

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Orange-Blossom-Cocktail-BC1This week might “just” be the fastest one on record – it started off with a citrus tour in the Central Valley and is ending with (or should I say beginning??) with  – what I am affectionately going to term “Citruspalooza”! Yup, for the next week it is going to  be all citrus … and boy do I have some amazing citrus to share with you! And to get the ball rolling we are going to start with a cocktail… an Orange Blossom Cocktail. But before you move on saying “yeah, yeah a cocktail made with oranges, big whup” hold on. This one isn’t made with your generic, grocery store orange. It’s made with Seville oranges!

About a week ago, Melissas Produce sent me a box of these fabulous  Seville oranges. Known mostly for marmalade and liqueur, Seville’s  are not an eating orange… but they are definitely worth seeking out!  Their flavor is slightly sour but with a lower acidity than that of a lemon … and  that  tartness makes them very food and cocktail friendly!

On our last trip to France, we visited the Cointreau distillery and so when this box of Seville oranges showed up, I knew exactly what I wanted to do with them – create a cocktail. I thought since Seville orange rinds are used in making Cointreau, marrying the liqueur and the juice would make for a lovely cocktail – and I was right. This Orange Blossom Cocktail is a little sweet, a little tart and bursting with orange essence. If  you love oranges and love their beautiful floral aroma you are going to love this cocktail… and it’s bright orange color is just the thing to brighten up a dreary winter day.

Cointreau shot #1

My friend Allison working her mixologist mojo!

Cointreau shot #2

The distillery was much smaller than I thought… this is it!!

Orange Blossom Cocktail
Prep time
Cook time
Total time
Serves: 2 cocktails
  • 4 oz. Seville orange juice (I used 2 oranges to get this much juice)
  • 2 oz. Cointreau
  • 2 oz. good quality vodka
  • 1 oz. Infused Simple Syrup
  • Infused Simple Syrup
  • ½ cup sugar
  • ½ cup water
  • zest from 1 Seville orange
  1. Using a vegetable peeler, remove the peel from one of the Seville oranges. Trim off any of the white pith. In small saucepan, combine the sugar and the water and the orange peel. Bring mixture to simmer over medium heat and stir until the sugar completely dissolves. Take off the heat and allow the orange peel to infuse the syrup for ½ hour. Remove the orange peel and transfer the syrup to a small bottle or jar and refrigerate. You will have more simple syrup than you need for the cocktails! The syrup is wonderful drizzled over a salad of sliced citrus!
  2. Juice the Seville oranges and set aside. Fill a large cocktail shaker with ice and add the orange juice, Cointreau, vodka and infused simple syrup. Stir until thoroughly combined and mixture is cold. Strain into 2 cocktail glasses. Garnish with additional orange peel if desired.





  1. Madonna says

    This sounds delicious/dangerous. I think you may have a problem with the Cointreau link. (Or maybe it is just me. I have not tried the drink yet, really.)

    • says

      Hi Madonna!! The link may not work because of the age requirement thing on all these websites – the cocktail isn’t too potent but definitely one for slower sipping!

    • says

      You can generally get them at either Gelson’s, Whole Foods or Bristol Farms – also, you can call Melissa’s and they can tell you who carries them in our area!!

  2. says

    What a great cocktail! Seville oranges are prized here for their juice, and their rind which gets made into candy or jam. People freeze their juices when in season for use in so many savory dishes as well. So glad to know they are grown in California as well.

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