Soul Kiss Cocktail With Blood Orange

Soul Kiss Cocktail With Blood Orange
David Malosh for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
Total Time
3 minutes
Rating
4(49)
Notes
Read community notes

In the 1933 edition of “The Savoy Cocktail Book,” there’s no shortage of drinks whose names suggest that they’d be perfect for Valentine’s Day (or any day, really). The book offers two versions of the Soul Kiss, both featuring Dubonnet Rouge, the venerable and inexpensive French aperitif. The Soul Kiss Cocktail (No. 1) uses both sweet and dry vermouths, while the Soul Kiss Cocktail (No. 2) contains whiskey. Here, we’ve combined the best of both, along with blood orange juice to impart a romantic shade of deep, sunset pink.

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Ingredients

Yield:1 drink
  • 1ounce rye whiskey
  • ½ounce Dubonnet Rouge
  • ½ounce dry vermouth
  • ½ounce sweet vermouth
  • ½ounce freshly squeezed blood orange juice (or any fresh orange juice)
  • Small slice of orange or orange twist, for garnish (preferably blood orange)
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

114 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 0 grams protein; 2 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Fill a cocktail shaker with ice and add rye, Dubonnet, dry and sweet vermouths, and juice. Shake vigorously, then strain into a chilled cocktail glass. Garnish with a small slice or twist of orange.

Ratings

4 out of 5
49 user ratings
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RudisHuman

Nice. Refreshing. Didn't have Dubonnet so used a nice Poppy Aperol from No CA. Not too potent, not too weak. Nice change from my usual Manhattans. Wil definitely make again.

Doc M

This wasn’t terrible, but didn’t shine. I think blood orange drinks are tricky because the fruits have varying levels of sweetness. In past years, the blood oranges I’ve purchased have been pretty bitter. Just got my first harvest from a small tree in my yard and the fruit is very sweet. I imagine this is better with a blood orange on the more bitter end of the spectrum

Ross

The addition of 1/2 teaspoon sugar improved the taste and texture, in my opinion.

Carol Mathias

I made this tonight without the rye. We enjoyed the slight bitterness. It had a light “European” flavor.

Lyn

I just made this cocktail last night for my Valentine. He said he liked it but to me, there was nothing compelling about the flavor mix in this drink. I might make it again (because I now have a bottle of Dubonnet Rouge that I don't have any other use for) and try adding some bitters to make the taste more interesting. The problem also could have been the tasteless blood oranges I used.

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