Blood orange and lemon meet a restrained vanilla note, while cold ginger ale adds fizz and a lightly spicy finish.
At a Glance
A sparkling blood-orange and vanilla highball with ginger lift.
Creator & Origins
Blood-orange spritzes, including versions with vanilla or ginger ale, predate this proposal. This Mixology house variation specifies syrup made with whole vanilla bean rather than vanilla extract; it does not claim an inventor or a novel pairing.
The Mixology View
Blood orange sweetness varies considerably. The 10 ml vanilla syrup is meant to round the citrus, not turn the drink into dessert; keep ginger ale well chilled and avoid over-stirring. Sensory assessment only, not physically tasted.
Source & Editorial Status
Private staging design review. Publication approval not granted.
Blood Orange Velvet Fizz
At a Glance
Ingredients
90 ml chilled pasteurized blood orange juice
15 ml fresh lemon juice
10 ml house vanilla-bean syrup (sugar, water and whole vanilla bean; no extract)
75 ml chilled ginger ale
Instructions
Make vanilla syrup by dissolving 100 g sugar in 100 g water, adding half a split vanilla bean off heat, covering for 10 minutes, then straining and chilling.
Do not use vanilla extract.
Fill a highball with cubed ice; add 90 ml blood orange juice, 15 ml lemon juice and 10 ml vanilla syrup.
Stir once, add 75 ml cold ginger ale and lift gently with a spoon.
