Bleeding Mimosa: Champagne and Blood Orange Ice Cubes

Jackie Dodd-Mallory (Senior Editor)

I have such a huge culinary crush on blood oranges, it’s almost embarrassing. I drove all over the city looking for these things, giving Sad Eyes to all the produce guys who told me they didn’t carry them.

Then, thanks to the magic of Whole Foods, I came into ownership of about 6 pounds of these babies.

 Last year I gave you the Hot Blooded cocktail during my fling with blood oranges, and this year I wanted to do an entire week. I got a bit of a late start this week because of a Super Secret project I was involved in that required I be sequestered without internet and phone for three days. I can’t wait to tell you all about it, but that will have to wait a few more months.

I have some real life cocktails coming up for you that have been dreamed up by my husband, who happens to be  trained bartender (which is actually a little known fact). He is an incredible cocktail inventor and I can’t wait to show you what he came up with.

I juiced most of my 6 lbs of blood oranges for what ended up being Team Dodd’s Naptime Cocktail Hour, and froze the leftovers. The results were incredibly gorgeous cubes of ruby red orange juice that made the most amazing and beautiful pink Mimosas.

I used these square ice cubes trays, and if you love to make cocktails for guests, they are a great way to impress with very little effort.

Bleeding Mimosa: Champagne and Blood Orange Ice Cubes

Ingredients

• 2 lb blood oranges, juiced
• Champagne

Serves 4 to 6

Instructions

1. Pour blood orange juice into ice cube trays.
2. Place in freezer until frozen, at least 6 hours.
3. Fill champagne flutes with blood orange ice cubes, fill with champagne.

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