For your bloody Valentine
If you’re mixing drinks for Valentine’s Day, it’s an unwritten rule that the drinks should be red or pink. Unfortunately, most red or pink drinks are dyed with grenadine, and taste more like a Shirley Temple than an adult beverage. For me, that’s a no-go. Two super-sweet drinks and I’m ready to be sick. I prefer my blush-colored drinks to get their hue from citrus juice and bitter Campari.
Start by squeezing the juice from 1 blood orange, 1 grapefruit, and ½ lemon. Slice off a few pieces of the blood orange skin (no white pith) with a vegetable peeler before you squeeze the juice. Strain the pulp from the juice with a fine mesh sieve. Fill a cocktail shaker with ice and then pour 4 ounces of the blood orange-grapefruit juice into the shaker. Save the rest of the juice for round 2, or for non-alcoholic sipping tomorrow.
Next, add 2 ounces of Campari to the shaker. If you like your drinks on the sweeter side, swap in Aperol for the Campari.
Finally, the other alcohol. This is a have-it-your-way cocktail. Just as you should be able to pick your Valentine’s Day boo, you should be able to select your V-Day booze. My favorite choice for this drink is a smoky mezcal, but gin is really lovely option too. You could also use vodka, tequila, or even bourbon; it’s really up to you. Toss 2 ounces of whichever you pick into the cocktail shaker.
Place a lid on the shaker and shake the drink for 20 seconds, when the shaker is frosty and cold.
Pour the drink into 2 coupe glasses. Rub the lip of the glasses with the reserved orange peel and drop one into each glass. Alternatively, you can fill 2 highball glasses with ice, divide the contents of the shaker evenly, then top them off with seltzer.