I put together a Blood Orange Martini made with fresh blood orange juice, vodka, and triple sec, and I can’t wait to reveal the surprising twist that makes it stand out.

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I love how a simple glass can look like art, and this Blood Orange Martini does that every time. I grab fresh blood orange juice and vodka, sometimes a splash of triple sec if I feel fancy, and the color alone makes people pause.

It tastes bright but not sweet, like something that knows what it wants, and it’s easy to imagine a secret ingredient hiding just out of sight. I keep finding little reasons to make it again, like testing which orange gives the best color, or seeing who guesses the ingredients first.

It’s one of those drinks that starts a conversation.

Ingredients

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Vodka: Neutral spirit, adds alcohol warmth and body, no real nutrients, mostly empty calories.
Blood orange juice: Bright, citrusy and slightly sweet, provides vitamin C and antioxidants, some natural sugars.
Triple sec or Cointreau: Sweet orange liqueur, boosts citrus flavor but adds sugar and extra carbs.
Lemon juice: Sharp, sour punch that balances sweetness, low calories, small vitamin C hit.
Simple syrup: Pure sugar dissolved in water, makes cocktail smooth, increases sweetness and calories.
Ice: Chills and dilutes, tames alcohol bite, zero nutrients but changes texture.
Blood orange slice: Pretty garnish, adds aroma and tiny vitamin trace, mostly visual and flavor hint.

Ingredient Quantities

2 oz vodka

1 oz fresh blood orange juice about 1 small blood orange

3/4 oz triple sec or Cointreau

1/4 oz fresh lemon juice

1/4 oz simple syrup optional

Blood orange slice for garnish

How to Make this

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1. Stick a martini or coupe glass in the freezer or fill it with ice water to chill while you prep.

2. Cut one small blood orange in half and squeeze until you have about 1 oz fresh juice, strain out seeds and excess pulp.

3. In a cocktail shaker add 2 oz vodka, 1 oz blood orange juice, 3/4 oz triple sec or Cointreau, 1/4 oz fresh lemon juice, and 1/4 oz simple syrup if you want it sweeter.

4. Fill the shaker with ice, close it up and shake hard for about 10 to 15 seconds until the outside of the shaker gets cold and frosty.

5. Dump the ice water from your chilled glass if you used that method.

6. Double strain the cocktail into the chilled glass using the shaker strainer and a fine mesh strainer to catch any bits of pulp or ice shards.

7. Garnish with a slice of blood orange, rub it around the rim first if you want extra aroma, then drop it in or perch it on the rim.

8. Serve right away, taste and tweak next time by adding or skipping the simple syrup if it’s too tart or too sweet.

Equipment Needed

1. Martini or coupe glass (chill in the freezer or with ice water while you prep)
2. Cocktail shaker, either Boston or cobbler style
3. Shaker strainer (Hawthorne) for the big ice chunks
4. Fine mesh strainer to catch pulp and tiny ice shards
5. Jigger or measuring spoons, for the 2 oz, 1 oz, 3/4 oz and 1/4 oz amounts
6. Small paring knife and cutting board to halve and slice the blood orange
7. Hand citrus reamer or small juicer and a little bowl to catch the juice
8. Ice scoop or tongs and plenty of ice

FAQ

2 oz vodka

1 oz fresh blood orange juice about 1 small blood orange

3/4 oz triple sec or Cointreau

1/4 oz fresh lemon juice

1/4 oz simple syrup optional

Ice

Blood orange slice for garnish

Chill a martini glass in the freezer for a few minutes while you mix.

Fill a cocktail shaker with ice. Add vodka, blood orange juice, triple sec, lemon juice, and simple syrup if you want it sweeter.

Shake hard for about 15 seconds until the shaker is cold and a little frosty.

Strain into the chilled martini glass.

Garnish with a blood orange slice. Sip right away while it is cold.

If the blood orange is small and not juicy squeeze two, sometimes you need more juice.

Want it extra cold? Double strain into a coupe you kept in the freezer.

No simple syrup handy mix equal parts sugar and warm water until dissolved then cool it down.

Q: Can I use bottled blood orange juice? A: Yes you can but fresh is brighter and less sweet, bottled works in a pinch.

Q: What can I use instead of triple sec? A: Cointreau is the best swap, Grand Marnier adds depth, or use another orange liqueur you like.

Q: How do I make it less tart? A: Add the 1/4 oz simple syrup or a little more, taste as you go so it does not get too sweet.

Q: Can I make these ahead for a party? A: You can premix the spirits and juices in the fridge for a few hours but shake with ice right before serving so it stays lively.

Q: What vodka should I use? A: Use a clean smooth vodka you like, no need to splurge on the top shelf but avoid really cheap stuff.

Q: Any garnish ideas if I dont have blood orange? A: Use a thin lemon or orange twist or even a small sprig of rosemary for a nice aroma.

Blood Orange Martini Recipe Substitutions and Variations

Vodka: gin for a botanical lift, blanco tequila for a brighter, peppery-citrus note, or white rum for a softer, slightly sweeter base.
Blood orange juice: regular orange juice plus a splash of grenadine or pomegranate for color and tartness, ruby grapefruit juice for a bitter-sweet edge, or straight pomegranate juice diluted a bit with water to match intensity.
Triple sec / Cointreau: Grand Marnier for richer orange and cognac depth, orange curaçao for a similar sweet orange flavor, or a dry curaçao if you want less sweetness.
Simple syrup: honey syrup (1:1 honey to warm water) for floral sweetness, agave nectar for a smoother finish, or just use superfine sugar shaken hard with the cocktail if you dont have syrup.

Pro Tips

1) Pick your blood oranges, not just for color but for juice. Go for ones that feel heavy for their size and have deep red flesh, they usually give more juice. If blood oranges arent great where you live, use a navel orange plus a splash of pomegranate juice or a barspoon of grenadine to mimic the color and a little tartness.

2) Keep the vodka super cold. Store it in the freezer for hours, even days, so the spirit is silky and you wont need as much simple syrup to cover up warmth. Cold vodka also helps the drink stay vibrant instead of watering down too fast.

3) Add an aromatic boost with a quick flamed peel. Cut a small strip of zest, hold the skin over the glass, briefly pass it near a flame and squeeze to spray the oils on top. It sounds fancy but it just brightens the nose and makes the first sip pop.

4) Tweak sweetness and color without drowning the cocktail. Choose Cointreau for a cleaner, drier finish, or regular triple sec if you want it sweeter. For richer color and a hint of depth try 1/8 to 1/4 oz pomegranate molasses or grenadine, just a little goes a long way so add slowly and taste.