Blood Orange-Bourbon Coolers
Blood oranges differ from their thick-skinned cousins, navel oranges, because they are less acidic in taste and have a richer, berry-like flavor. When pressed, blood oranges yield a tangy-sweet juice that pairs well with bourbon.
- 1 cup fresh blood orange juice (about 4 oranges)
- 1/2 to 1 cup Bourbon (4 to 8 ounces)
- 2 cups refrigerated lemonade (16 ounces)
- 2 tablespoons refrigerated pomegranite juice
- Angostura bitters (optional)
- blood orange slices garnish
- Combine the first 4 ingredients in an ice-filled pitcher. Pour into ice-filled rocks glasses. Top off each with a dash of bitters, if desired. Garnish, if desired.
Excerpted from Beach Cocktails by the Editors of Coastal Living. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.
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