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Blood Orange Grapefruit Cocktail with Winter Herbs

Blood Orange Cocktail | Umami GirlA few weeks ago I said I’d be posting only two recipes a week during January and February. But…it’s Friday, and cocktails exist. So here’s a third one. 

Blood Orange Cocktail | Umami GirlThis blend of blood orange and grapefruit juices is lightly sweetened with an easy-to-make rosemary and thyme simple syrup. The combination of brisk juices and woodsy herbal flavors make this cocktail just sophisticated enough while still going down easy.

Your favorite vodka is the spirit of choice. This drink tastes great virgin or super-strong, so you’re totally in control of the length of the pour.

Blood Orange Cocktail | Umami GirlI’ll keep it brief today, but first one more thing. Nordstrom is no longer carrying any Ivanka Trump products, and I think that’s cool. So here’s a little celebration of Nordstrom. I picked out a few cute bar accessories to show off. Have a look if you feel like supporting their decision. (They’re affiliate links, just so you know.)

[show_boutique_widget id=”547500″]

Have a good weekend. Talk to you soon.

Carolyn xx

Blood Orange Grapefruit Cocktail with Winter Herbs

Preparation 00:05 Inactive Time 00:30 Cook Time 00:05 Total Time 0:10
Yields 2 cocktails     adjust servings

This cocktail is refreshing and just complex enough. It tastes great even without the alcohol but can also stand up to a strong pour, so you can control how boozy it is as the mood strikes. You'll have extra herb syrup, which will keep tightly covered in the fridge for a couple of weeks. Make more cocktails or try using it to sweeten a sophisticated lemonade.


  • A few sprigs thyme
  • 1 large sprig rosemary
  • 1/2 cup sugar
  • 1/2 cup water
  • Juice of two blood oranges
  • Juice of one ruby red grapefruit
  • 3 ounces vodka, or as much as you like


In a small pot, combine the thyme, rosemary, sugar and water. Set over medium-high heat and simmer, stirring occasionally, until sugar is dissolved and liquid is just shy of boiling. Remove from heat and set aside for at least 30 minutes. The longer it sits, the stronger the herb flavor will be. Strain the liquid into a little cup or container and discard herbs.

When ready to serve, fill two medium glasses about 2/3 with ice. Juice the citrus into a liquid measuring cup with a spout and stir in two tablespoons of the herb syrup. Divide between glasses, garnish with herb sprigs and blood orange slices if you like, and serve immediately.


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Hi there, I'm Carolyn, and I'm delighted you're here. I'm a NYC-area food, travel, yoga, coffee, wine, running, music making and book obsessive with a great family and a love for sharing it all with you. Grab a drink and come on in. Learn more.

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