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Feb 17, 2010 03:17 PM

seville oranges and cocktails / cocktail ingredients

I've got 4 lb of Seville (bitter) oranges headed my way, and while I'm mostly using them for these:

I was wondering if there's anything interesting (besides homemade bitters) I can do with the peels or juice of these. I know they're traditionally used for certain infused spirits... maybe just infuse the peels in some high-proof neutral spirits? I don't usually use triple-sec, but maybe something along those lines but less sweet?

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  1. The taste isn't super bitter or sour - there's a little bitterness in the finish, and it's more tart than a normal orange, but I'm not sure the juice itself is unique enough that it's worth seeking out for making drinks.

    Did find these links:

    i might try the first item on the first link above, though the author said they weren't a huge fan. I tried a few things to start out with; hopefully can post some pictures later on. I used a 2:1 syrup, but obviously you can use standard simple syrup and just adjust the proportions a little.

    1) Sort of like a gin sour, served up. I think this would benefit from some dry vermouth or something.

    2 oz Plymouth Gin
    1 oz seville (sour) orange juice
    .5 oz rich (2:1) syrup (I think I would use less next time)

    shake & double-strain into a chilled cocktail glass; garnish with orange peel or flamed orange peel

    Tastes Ok, but a little boring.

    Second, I tried a whisky sour variation. I think I got the proportions about right - didn't have to adjust the sweetnesss.

    2 oz Bourbon (I used Woodford)
    1.5 oz Seville (sour) orange juice
    ~ .25 oz (~ 8 ml) rich (2:1) syrup

    Shake, strain into whisky sour or old fashioned glass with brandied cherry.

    After having a good mixed-citrus (and whisky) drink with some absinthe at the Varnish recently, I'm thinking maybe a dash of absinthe or pastis might be interesting somehow?

    2 Replies
    1. re: will47

      i'm come to really love sevilles and regular sour oranges.

      all that stuff i did on was very early in my exploration of them and i've since written about tons more in the "drinks!" thread on egullet.

      i'd search the thread. there is probably about twenty drinks.

      the triple-sec recipe has worked out really well and i've probably made about 50 liters of it.

      1. re: shellenbergers

        Thanks - good to see you on here too... I'll try to hunt down the recipes in that thread.

        Curious - what type are the kind that have a rougher / bumpier skin? I have seen them referred to as Sevilles also, but are they? Are Sevilles the ones that are used most in Mexico and Cuba, or are those the other kind?

    2. One more, I think my favorite of these 3 so far.... slight variation on a Blood and Sand.

      1.5 oz Rye (I used Old Overholt for no particular reason)
      1 oz seville (sour) orange juice [I imagine you could substitute a mix of lemon and orange]
      .5 oz sweet vermouth (I used Carpano Antica Formula)
      scant .5 oz Heering Cherry (you can adjust this to your liking)

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

      1 Reply
      1. re: will47

        That's rather like my version/bastardization of thee Artist's Special I had last night and really enjoyed:
        1 oz Rye (or Bourbon, I tried both and liked both. Rye is a bit dryer, of course)
        1 oz Sherry (Fino)
        1/2 oz Lemon
        1/2 oz currant syrup (I used Cassis)

        It's unclear to me how dry the sherry should be, and it obviously makes a huge difference. As written above, it was rather dry. I bet you could sub the sour orange for the lemon and some of the sherry, then use either a fino or a sweeter sherry for the rest. I wish I could find these sour/bitter oranges locally -- they sound like they are right up my alley.

        If they are sour and/or bitter, I also bet they would be simply outstanding with Campari, perhaps with some Gin. A 1:1:1 drink sounds about right. Or with Campari and Soda or Tonic. Could try Aperol, too, but it seems redundant.

      2. Not a cocktail, but their juice is used for a classic Puerto Rican "mojo" for roast pork, and it is amazing.

        1 Reply
        1. re: StriperGuy

          Or Haitian griot. Yum. :)

          I posted this in a "cocktail you invented" post ages ago, but it still holds up for me. The Mejito: muddle mint in simple syrup, add a healthy splash of bitter orange juice and tequila, top off with a splash of seltzer. Delicious and refreshing, and SO out of season as it's snowing in Toronto right now...