Homemade Blood Orange Digestif | Vintage Enoteca

Homemade Blood Orange Digestif

Homemade Blood Orange Digestif
April 2014

I love wine.  But every once and a while, you need to mix things up (pun intended).  As a Christmas present from the lovely and talented Amanda Linn (one of our favorite sales reps), presented me with her homemade Sweet Vermouth made from Scheurebe and Reisling.  Quite frankly, I didn’t know what to do with it, being a wine drinker and all, until she suggested that it was great in Negronis.  So, being a curious person, out I went to purchase Campari and experiment.  I don’t really like sweet drinks, so the Negroni was an amazing discovery and became part of our Sunday rituals: Negronis at sunset.  Until – TRAGEDY – I ran out of Amanda’s Sweet Vermouth!  What to do???  By chance, shortly thereafter, I came across a recipe for Blood Orange Digestif that I decided to try.  And then incorporated it in three different cocktails: Margarita, Negroni (of course), and Mojito.  My “tasting panel”(undisclosed) liked the Margarita and the Mojito best, but now that I’ve fallen in love with the Negroni, that was my favorite.  Be forewarned: you will impress people.

Blood Orange Digestif:
Peel the rind of 6 blood oranges and put in an airtight container with two cups of vodka.  
Let it steep at room temperature for 4-5 days.
Add a cup of simple syrup (2 cups of sugar dissolved into 1 cup of water).
Let the combined mixture steep at room temperature for 1 day.
Strain out the rinds and refrigerate for 1 day.

Let the mixing begin.




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