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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Blood Orange Whisky Collins

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The method behind this cocktail is so incredibly easy: pop ingredients in a shaker and bust out your best Tom Cruise moves, pour over ice, then top with soda. Cheers, my dears.

WATCH THIS RECIPE

Blood Orange Whisky Collins

PREP TIME

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COOK TIME

-

SERVES

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Ingredients

45ml Johnny Walker Black Label whisky

30ml lemon juice

20ml sugar syrup

2 dashes aromatic orange bitters

90ml Fever-Tree Italian Blood Orange Soda

blood orange, thinly sliced, for garnish

maraschino cherry, for garnish

 

Sugar syrup (creates extra for later)

200ml water

200g (7 oz) caster (superfine) sugar

Steps

Step 1

To make the sugar syrup, add water and caster sugar to a saucepan over medium-high heat. Bring the mixture to a simmer and cook, swirling the pan occasionally, until the sugar has completely dissolved. Cool then store in an airtight container, in the fridge, for up to 4 weeks.

Step 2

Add whisky, lemon juice, 20ml of the sugar syrup and the orange bitters into cocktail shaker tins. Fill with ice, close and vigorously shake for 10 seconds.

Step 3

Fill a collins glass or a highball tumbler with ice. Strain cocktail shaker mix over ice. Top with Fever-Tree Italian Blood Orange Soda and stir.

Step 3

Garnish with dehydrated blood orange.

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