I’ve been search for a Welsh inspired cocktail for St David’s Day and I’ve found the Red Dragon. Although not entirely connected to Wales, the Red Dragon is it’s national symbol.
- 1 cup blood orange juice
- 3 tablespoons sugar
- 8 ounces tequila
- 7 ounces triple sec
- Mix the blood orange juice and sugar in a small saucepan and simmer on a low heat until it has a syrupy texture.
- Allow it to cool.
- Combine ingredients in a large pitcher with ice.
Serve in a margarita glasses, garnished with thin slices of blood orange peel
*Gluten Free – Although I make every effort to ensure that the ingredients listed are gluten free, you should double check at the time of using as products change their base ingredients frequently
This is definitely my one of my favourite January crumbles. It’s so pretty when made with the forced winter rhubarb, and you get to combine the rhubarb with the intensity of seasonal blood oranges.
- 450g/1lb rhubarb
- 2 blood oranges, peeled and cut into rounds
- 4 blood oranges, juice only
- 125g/4oz caster sugar
- 2 star anise
- 1 cinnamon stick, broken in half
- 1 vanilla pod, split lengthways, seeds scraped out
For the topping
- 50g/2oz unsalted butter
- 100g/4oz plain flour
- 50g/2oz demerara sugar
- pinch ground cinnamon
- 50g/2oz flaked almonds
- Cut the rhubarb into 5cm/2in pieces and lay them in a 23cm/9in ovenproof dish.
- Top with the orange pieces.
- Place the orange juice in a saucepan over a medium heat.
- Add the sugar, star anise, cinnamon stick and vanilla seeds.
- Continue to heat until it becomes syrupy.
- Strain, then pour over the rhubarb.
For the topping
- Place the butter, flour, sugar and cinnamon in a bowl and use your hands to rub them together until it looks like breadcrumbs.
- Add the almonds and spoon the crumble on top of the fruit.
- Place in the oven for 25-30 minutes until golden-brown.
Serve with clotted cream or custard and/Vanilla Ice Cream