This technique-driven, Technicolor highball presents a Blade Runner-inspired marriage of the Garibaldi and a Screwdriver. The combination of brightly colored citrus-and-bitters flavored ice cubes and a clear cocktail of clarified orange juice, vodka and liqueurs results in a floral, refreshing and citrus-forward drink with a kick.
- 3 Blood Orange Ice Cubes (see Editor's Note)
- 3 Orange Ice Cubes (see Editor's Note)
- 1 ounce club soda, chilled
- Pre-Batched Cocktail (see Editor's Note)
- In a large Collins glass (preferably 16 ounces), add up to six flavored ice cubes (or as many as will fit in your glass), alternating colors.
- Add club soda, then pre-batched cocktail mix, filling to the top.
- Serve with a metal straw.
Blood Orange Ice Cubes:
Fill a 2-inch cube silicone ice mold freshly squeezed blood orange juice. Add a splash of Solerno Blood Orange Liqueur to each cube. Freeze until solid.
Orange Ice Cubes:
Fill a 2-inch cube silicone ice mold with freshly squeezed orange juice. Add a splash of Italicus Rosolio di Bergamotto to each cube. Freeze until solid.
Pre-Batched Cocktail Mix:
3 ounces Clarified Orange Juice (see below)
2 ounces vodka (preferably Grey Goose)
1/4 ounce L'Original Combier Liqueur d'Orange
1/8 ounce Nardini Acqua di Cedro Liqueur
1/4 ounce simple syrup
3 dashes saline (see below)
1 dash Bittermens New England Spice Cranberry Cocktail Bitters
Combine all the ingredients in a sealable glass bottle and chill until ready to use.
Clarified Orange Juice:
1051 grams orange juice
105 grams water
2.31 grams agar-agar powder
1.5 grams sugar
Combine the agar-agar powder and sugar in a small bowl and mix to combine.
Place the water in a pot over medium-high heat and bring to a boil.
Sprinkle the agar-agar/sugar mixture over the boiling water, whisking constantly to dissolve it. Continue whisking as the agar-agar activates for approximately two minutes.
Remove the pot from the heat and immediately whisk in the orange juice.
Once thoroughly mixed, transfer the pot to an ice bath in a shallow pan. Allow to set until an even gelatinous texture is achieved.
Line a strainer cheesecloth and set it over a Cambro or clear storage box. Ladle the gelled solution into the center of the cloth.
Gather edges of cloth to create a sack. Left it over the strainer. Maintain a steady stream by gently applying pressure to the top of the sack with one hand and to the side the other. Continue until all juice is extracted.
Store in refrigerator and discard when cloudy.
Combine 400mL of water with 6 grams of kosher salt. Stir until completely dissolved.