BLOODY PORT ROYAL







One of my greatest cocktail loves is the bold, zesty Dark and Stormy, which I drank for the first time about ten years ago at the fantastic East Coast Grill in Cambridge, Massachusetts. More recently—this past spring—I fell head-over-heels in love with the sweet and dramatically colored blood orange. The fruit’s deep ruby hue makes it a natural addition to cocktails, and Brian and I mixed up lots of tasty drinks with its juice as the star. But of all the colorful libations we poured from our shaker, the most memorable was a luscious combination of blood orange juice, dark rum, and ginger beer—a not-so-dark Dark and Stormy, if you will. After running through a host of cheesy and even cheesier name contenders (Jamaican Sunrise, anyone?), we dubbed our concoction the Bloody Port Royal, after the Jamaican town that famously sank into the sea due to its wickedness (or so they say). This is the drink I present for the “Exotic Drink” edition of
Mixology Monday, hosted by Meeta at What’s For Lunch Honey?

 

BLOODY PORT ROYAL

 

2 ounces dark rum

2 ounces blood orange juice*

4 ounces ginger beer**

Candied ginger, for garnish

 

Combine rum and orange juice in a cocktail shaker. Add ice. Shake well. Pour into an ice-filled highball glass. Top with ginger beer and stir gently. Garnish with candied ginger.

 

 

* Since blood oranges are currently out of season, we had to use paler pink grapefruit juice for the cocktail in the photograph. You can also substitute regular orange juice—it won’t look as pretty, but it will taste good.

 

** Please use a good, spicy ginger beer—not ginger ale!

 

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