Seville Orange Cocktails — 2 ways


An experiment with seville orange juice led to this gin sour.  It sounded like a good idea at the time, and it was certainly drinkable, but it was lackluster.  No flavors really stood out, and it just tasted smooth and sweet.  Maybe next time, leaving out the simple syrup would let the seville oranges stand out more since they’re sweet enough to not need extra sugar.

Gin sour recipe:

2oz plymouth gin
1oz seville orange juice
less than 0.5oz of 2:1 simple syrup

Shake, double strain, serve in cocktail glass with a flamed peel.


The whiskey sour with seville orange juice was a more successful experiment.  The whiskey taste was strong but tempered by the tartness of the orange.

Whiskey sour recipe:

2oz bourbon (we used Woodford Reserve)
1.5oz seville orange juice
8ml of 2:1 simple syrup

Cocktail: Catcher in the Rye


The BF was experimenting with some seville oranges I finally managed to score at the farmer’s market. I had to special order them from one of the farmers the week before so that he could bring me some this week. We were tossing around the idea of creating a literature-inspired cocktail for when some of my co-workers stopped by before the official literary pub crawl started to get in a bit of pre-drinking. Since this variation of a blood and sand contains rye, I thought it apt to name it ‘Catcher in the Rye’ — loosely literary.

The seville orange juice gives the cocktail a refreshing tartness with a bitter finish which prevents it from being overly sweet, or too much like a whiskey sour. I like that this mixture is both easy to drink but has enough depth to be a ‘sipper’. I’d imagine that a mixture of tangerine (or a tart orange) juice and grapefruit juice could be used in place of seville orange if it’s not easily available.

Recipe by the BF:

1.5 oz Rye (I used Old Overholt for no particular reason)
1 oz seville (sour) orange juice
.5 oz sweet vermouth (I used Carpano Antica Formula)
scant .5 oz Heering Cherry

Shake, strain into chilled cocktail glass, garnish with brandied cherry and/or orange twist.

The Little Italy (and Cynar)


I drank my first Little Italy a week or so ago at The Tar Pit. It’s a Manhattan variation with more depth in the aftertaste thanks to the Cynar (Chi-naaaar). Because the drink is on the bitter side, it’s one to be sipped instead of gulped and might not be for everyone.

Cynar is an artichoke liquor that’s bitter-sweet, leaning more into bitter. It sounds gross, but it’s pretty good if you’re a fan of bitter liquors.  I think it knocked Campari out of its spot as my favorite bitter liquor. It has the bitterness of Campari, but is more syrupy sweet upfront. It’s good in mixed drinks because unlike Campari, it doesn’t have a distinct enough flavor that screams, “Hey look, I added some Cynar to this!”  Instead, it hangs around in the background waiting to be appreciated.

According to this post, the cocktail consists of:

2 oz rye
1/2 oz Cynar
3/4 oz sweet vermouth
2 brandied cherries skewered on a stick
flamed orange twist

The drink is made even better if Carpano Antica (the best vermouth evar) is used for the sweet vermouth. This sweet vermouth makes every drink magical.