I love blood oranges and I love Caged Heat ghost pepper simple syrup…put them together and you give one heck of a jolt to a whiskey sour. Blood orange juice is sweeter than lemon juice so you can’t use as much of the syrup as you do in the original Caged Heat whiskey sour but it’s delicious, beautiful and seasonal, both in ingredients and color. It’s one of my favorite Halloween treats!
1.5 ounces Kentucky bourbon
High quality. Always high quality.
1 ounce blood orange juice
Fresh and in season. I tried freezing it but it just felt flat using it after it was defrosted so I only make these when blood oranges are in season: November to May (but you can usually get them in time for Halloween.)
- 1/2 ounce lemon juice
1/2 ounce Caged Heat Cocktail Syrup
Order this in advance from NickelDimeSyrups.com
- 1 egg white
generous dash Regan's orange bitters
You can use Angostura or even Peychaud's if need be.
Put a sour glass in the freezer.
Dry shake all ingredients thoroughly. (To dry shake is to shake without ice–this is to make the egg white creamy.)
Add ice. Shake thoroughly until very cold.
Strain cocktail into cold glass and garnish with a thin blood orange wheel or even a ghost pepper if you’re really feeling Halloweeny, then find a party animal (a werewolf, for example) and paint the town red!
(I first introduced this recipe as the Crimson Birdcage–I still call it that when I serve it without egg white and over one giant ice cube.)