Cocktail & Other Recipes By Spirit Vodka Cocktails

Robin Redbreast

red-hued Robin Redbreast cocktail in a coupe, with a skewered orange twist and edible orchid / Tim Nusog

Fresh juice in cocktails is a revelation, but the spectrum extends well beyond lemons and limes. And while orange is the juice of choice for Mimosas and Screwdrivers, the hardworking fruit can be employed in countless other drinks. You can also switch up your citrus and feature its cousin, the blood orange, which lends cocktails a festive shade of red.

Blood oranges are the most common variety of orange grown in Italy (predominantly in Sicily) and are also very common throughout southern Spain and the U.S., notably in Texas and California. Depending on where they come from, blood orange season can last from November or December until the early spring. Bartender and writer Naren Young says that blood oranges are among bartenders’ most sought-after and anticipated ingredients each season, perhaps because their availability is so fleeting.

“Blood oranges have a slightly different flavor than the oranges we are most accustomed to,” says bartender Kevin Denton, who created the Robin Redbreast. It features vodka, blood orange juice, triple sec and lime juice and is a tart, refreshing option during blood orange season and for holiday gatherings.

“The main thing to remember is that orange juice, particularly anything not freshly squeezed, is much more mellow in cocktails that we think it’s going to be,” adds Denton. You, of course, will be using the fresh stuff for the best flavor.


  • 1 1/2 ounces Absolut vodka

  • 1/2 ounce triple sec

  • 1 ounce blood orange juice, freshly squeezed (or blood orange puree)

  • 1/2 ounce lime juice, freshly squeezed

  • Garnish: edible orchid

  • Garnish: orange twist


  1. Add the vodka, triple sec, blood orange juice and lime juice into a shaker with ice and shake until well-chilled.

  2. Strain into a coupe glass.

  3. Garnish with an edible orchid and an orange twist.