Last week I saw Seville oranges for the first time in my life. I had often read and heard about them, but this was the first occasion to buy them. Seville orange (Citrus aurantium), also called bitter orange, is, as its name suggests, widely cultivated in the South of Spain, but rarely consumed there. Apparently most of the harvest is shipped to the UK, where it is used to make bitter orange marmalade. The fruit is also one of the ingredients in such liquors as Cointreau, Triple Sec or Curaçao. Seville oranges are often bright orange, smaller than their sweet counterparts and have a light yellow, particularly sour and rather bitter juice.
Unwilling to bother with one or two jars of marmalade, I spent several days wondering how to use the several Seville oranges I had bought. I decided to do what I did with the first passion fruits I bought, i.e. look for a cocktail idea (see here the extraordinary Passion Fruit Daiquiri I am regularly making). Finally, I stumbled upon the Gin Sour recipe on the Naked Sushi blog. Even though the author wasn’t very enthusiastic with the result, I would like to thank her with all my heart because I see this drink as a precious jewel. It is slightly bitter, slightly sour, rather strong and much more complex than I expected, given its short list of ingredients. Obviously, it has nothing to do with an ordinary mixture of gin and sweet orange juice. If, like me, you hate sweet, “girlie” cocktails and are a fan of serious, adult stuff, I strongly encourage you to look for Seville oranges. I have decided to name the cocktail Gin Seville, because in my opinion it owes everything to Seville orange juice.
Preparation: 5 minutes
Ingredients (serves one):
30 ml (about 1 oz) Seville orange juice (my fruits didn’t have much juice and I had to use two oranges)
50 ml (a bit less than 2 oz) gin
1 tablespoon syrup (I used cane syrup)
several ice cubes
Strain the juice and shake with the gin and the syrup.
Pour into a glass and add several ice cubes.