Blood Orange Cocktail with Winter Herbs & Citrus Twist

This easy-drinking, gently sophisticated blood orange cocktail is ideal for fall and winter evenings. Serve it straight up or on the rocks.

Why we love this recipe

This vibrant yet cozy cocktail shines in cooler months. It combines tart citrus, a subtle sweetness and herbal depth to create a drink that’s approachable and refined.

• Bright and citrusy from freshly squeezed blood orange and ruby red grapefruit juice
• Lightly sweet and herbaceous from a rosemary-and-thyme simple syrup
• Easy to batch for guests
• Flexible — use vodka or gin, and serve up or over ice

This recipe first appeared in 2017 and has since been updated for clarity and balance.

What you’ll need

At a glance: the essentials to make this cocktail.

• Good-quality vodka (Grey Goose or Belvedere recommended) — gin can be used instead if you prefer.
• Herb simple syrup made with fresh rosemary, fresh thyme, granulated sugar, and water.
• Freshly squeezed blood orange and ruby red grapefruit juices for balanced citrus flavor.
• Optional: a tablespoon of fresh lemon (Meyer if available) and two dashes of orange bitters to add complexity.

How to make it

Overview of the steps. Full details are in the recipe card below.

1. Make the herb simple syrup and let it cool.
2. Juice the blood oranges and ruby red grapefruit.
3. Combine the juices, spirit, and syrup in a shaker (to serve up) or a glass (to serve on the rocks).
4. Garnish with a rosemary sprig (and a blood orange wheel if serving over ice) and serve.

Expert tips and FAQs

More favorite fruit-forward cocktails

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Blood Orange Cocktail with Winter Herbs

Refreshing and just complex enough. It’s excellent without alcohol and can also handle a generous pour, so adjust the strength to taste.

Prep: 5 mins

Cook: 5 mins

Additional Time: 30 mins

Total: 40 mins

Servings: 1 drink

Ingredients

For the herb simple syrup

• 2 large sprigs thyme
• 2 large sprigs rosemary
• ½ cup (100 g) sugar
• ½ cup (120 ml) water

For the cocktail

• 2 ounces (60 ml) blood orange juice
• 2 ounces (60 ml) ruby red grapefruit juice
• 2 ounces (60 ml) vodka (or gin)
• 1 tablespoon (15 ml) herb simple syrup

To garnish

• 1 rosemary sprig
• 1 blood orange wheel (if serving on the rocks)

Instructions

For the simple syrup

1. Combine thyme, rosemary, sugar, and water in a small pot.
2. Heat over medium and simmer, stirring occasionally, until the sugar dissolves and the liquid is just below a boil.
3. Remove from heat and steep at least 30 minutes; longer steeping yields more herb flavor.
4. Strain out the herbs and discard them.
5. Let the syrup cool completely before using.

For the cocktail

1. To serve up: add a few ice cubes to a cocktail shaker, pour in the blood orange juice, grapefruit juice, vodka, and herb simple syrup. Shake until very cold, then strain into a martini or coupe glass. Garnish with a rosemary sprig.
2. To serve on the rocks: combine the blood orange juice, grapefruit juice, vodka, and herb simple syrup in a tall glass. Stir, add ice, garnish with a rosemary sprig and a blood orange wheel, and serve.

Notes

1. Use a quality vodka for a smooth finish; Grey Goose or Belvedere work well. Gin is a fine alternative if you prefer its botanical character.
2. To batch for eight drinks, combine: 2 cups blood orange juice, 2 cups ruby red grapefruit juice, 2 cups vodka, 1/2 cup herb simple syrup, and 1/2 cup cold water. Chill and serve within a few hours.
3. Extra herb syrup keeps in the fridge for up to two weeks in a sealed container—use it for more cocktails or to flavor drinks and lemonades.

Optional additions

Just for fun: Add 1 tablespoon fresh lemon juice (Meyer if available) and two dashes orange bitters for extra complexity.

Nutrition

Calories: 240 kcal (approximate)

Nutrition information is an estimate and should be used as a guideline only.

Additional Info

Course: Cocktails

Cuisine: American