This hardly counts as a recipe, but combines three ingredients that seem to so obviously belong together at this time of year! Plus . . . it means I also get to showcase a favourite local ingredient – Seattle’s own Dry Soda.
Juice of about five Blood Oranges (about half a pint)
Two shots of gin – double if you are that way inclined!
A bottle of DRY Soda Company Juniper Berry Soda
Using a peeler, peel a few slivers of the particularly attractive parts of the orange peel, ensuring there is no pith attached. Juice the oranges. I like the texture of the orange pulp with the bubbles, but if you would prefer your drink a little less rustic; strain the juice. Muddle the juice and gin and pour equally amongst the glasses, topping up with the soda. Throw in a bit of peel at a jaunty angle and drink deeply. It is good.