Red fading to orange. Blood pouring from citrusy flesh, bright like a sunrise glaring through hazy eyes. The Bloody Navel. How very James Bond!
The bitter undertones of a blood orange burst over the taste buds with a sour patch kiss that is instantly whisked away by the sweet nectar of a navel orange hugging the shadowy borders of the glass.
Peek over the edge! Left unstirred, The Bloody Navel resembles the five quarters of the blood orange itself, red heart beating in constant ebbs and flows through a field of bright orange skin, tastes uncensored, experienced individually.
It is a fruit with its own movement, pictorially beautiful in its own right, a snapshot captured in a chalice, forever fixed in the memories of a recipe.
Cup tucked neatly in the palm of your hands, a half-filled decanter waiting beside you, simple pleasures, enjoyable moments. Tchuss xoxo
- 2 blood oranges, halved
- 3 large navel oranges, halved
- At least 2 hours prior juicing, bring the oranges to room temperature making it easier to juice.
- Using a citrus reamer, a fork, or whatever weapon James Bond would pick for the job at hand, let's start with the blood oranges, shall we. Bled into a small measuring glass, you should have about 1/2 - 3/4 cup of juice.
- Next up, tackle the navel oranges into a medium mixing glass. 3 large navels will yield approximately 1½ cups of juice. Not bad for a day's work, eh!
- Right then, how about a real treat? Grab a glass. Using a 2 to 1 ratio, pour in 2 parts bright navel orange juice. Add to that 1 part bitter blood orange juice. Neither shaken nor stirred, the kaleidoscopic effect is something even James Bond can be proud of.
- Yields approximately 2 cups of freshly squeezed juice.