Mixology Monday: Blood and Smoke

It snowed last night in Boston. I woke up to see a beautiful, smooth blanket of white on my balcony, all the neighboring roofs dusted with snow. I stood in my pajamas gazing at the tranquil winter scene, sipping my coffee, feeling at peace with the world.

Then I remembered: shoveling.

Nothing kills the magic of winter quite like home ownership. We moved to Boston from Louisiana, and for the six years that we rented, we never had to worry about the snow. We'd walk right out of our door onto the (usually) shoveled walk and go about our day. Since we didn't even have a car, I never touched a shovel. Snow remained a magical, beautiful thing, at least when it was freshly-fallen.

Then we bought a condo, and last winter the shoveling began. It's not that bad when there's just a few inches on the ground like today, but unless you've successfully blocked it out, you probably remember that more than just a few inches fell last winter. I got very, very tired of shoveling. Maybe if we avoid any more record-breaking snowfall this year, I'll be able to rediscover my love of snow. But until then, shoveling it is.

The only really good part about shoveling snow is that moment when you come inside, hot and cold and the same time, shake off your boots and jacket, and have something to drink. This morning, I swear a mug of hot coffee has never tasted better. And last winter, when we shoveled in the evenings, nothing was better than a cocktail.  So it's fitting that the theme for this month's Mixology Monday, hosted by Doc Elliot, is Brace Yourself. The Doc asks, "What adult beverages can best prepare the body and steel the will for that moment when we go forth into Winter?"

Some drinks really do lend themselves perfectly to winter weather. Bourbon and Scotch, red wine and brandy. There's hot toddies and mulled wine and spiced cider. And sometimes it's great to try and forget that it's winter at all, with Tiki cocktails or winter citrus that tastes like summer. I never used to pay much attention to all the winter citrus fruits that pop up in grocery stores right around now, but this year I've been taking advantage of the variety: satsumas, tangerines, clementines, and of course blood oranges. I've never bought blood oranges before. It's pretty hard to find them at other times of the year. But now there are piles of them, and I couldn't wait to try them in a cocktail.

In the Blood and Smoke, I combined the bright taste of blood orange with the spicy and smoky flavors of rye whiskey and Scotch. It's a cocktail that warms away the winter chill while giving just a hint of summer to hold you over. It's quite similar to an Old Fashioned in flavor, except that the blood orange is richer and more tart, and a rinse of a peaty single-malt Scotch gives it a subtle smokiness.

I can't wait to see the bracing concoctions that everyone else whips up. It's only January - I think we're going to need them.

The roundup for Mixology Monday CV is here!

Blood and Smoke

2 oz. rye whiskey
1 oz. blood orange juice
1/4 - 1/2 oz. simple syrup (depends a fair bit on the tartness of your blood oranges)
1 dash Angostura bitters
Scotch rinse (use a smoky single malt like Lagavulin or Laphroig)

Combine rye, blood orange juice, simple syrup, and bitters in a mixing glass. Add ice and stir until well-chilled. Strain into an Old Fashioned glass that has been generously rinsed with the Scotch. Add one large ice cube. Garnish with a slice of blood orange.