Blood of our Enemies
At Sydney bar PS40, Michael Chiem uses Stockholm Syndrome aquavit, made in collaboration with South Australian distillery Never Never, in this drink – the spirit has notes of caraway, dill and fennel seeds. The blood orange syrup recipe here makes enough for six drinks.
50ml Stockholm Syndrome aquavit (see note)
20ml lime juice
BLOOD ORANGE SYRUP
4 small blood oranges
375g caster sugar
½ tsp pink peppercorns
1. For blood orange syrup, remove a few peelings from one blood orange using a peeler, and set aside. Thinly slice all blood oranges, leaving the skin on. Combine in a saucepan with sugar, spices and 200ml water. Bring to the boil, then reduce heat to low and simmer, pressing oranges into syrup occasionally, until syrup has a loose gel consistency (about 45 minutes). Strain syrup through a sieve (discard solids) and transfer to a blender with reserved raw orange peel. Blend until smooth. Set aside to cool.
2. Combine aquavit, lime juice and 30ml blood orange syrup in a cocktail shaker with ice, shake and strain into a chilled coupette.
N O T E
If you can’t obtain Never Never Distilling Co’s Stockholm Syndrome aquavit, substitute another aquavit, gin or vodka. If blood oranges are unavailable, you can use limes.
Recipe by Michael Chiem and image by Eatable.