Blood Orange French 75

Blood Orange French 75


3 blood oranges
1 1/2 cups gin
2 Tbsp sugar
1/2 tsp angostura bitters

2 x 750ml bottles chilled champagne


Cut one orange in half and slice each half crosswise for garnish.

Cut, peel and de-pith remaining two oranges and chop.

Put chopped oranges in bowl and mash with potato masher or wooden spoon. Stir in gin, sugar and bitters. Strain into a measuring cup, pressing on the oranges to release excess liquids.

Chill for 4 hours.

When ready to serve, pour two tablespoons of the mixture into each glass, fill with champagne and garnish with orange.

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