Blood in the Water | The Summer Pour
A moody, bittersweet aperitif-style cocktail—perfect for a twilight toast by the sea.
The glass catches the last light of day — layered gold beneath a deep bloom of red, like sunset sinking into the sea. There’s a hush before the first sip. You smell the orange first, bright and clean, then something darker beneath: the bitter hum of Campari, the sharp perfume of rosemary, a hint of tension.
It’s cold in your hand. Citrusy, complex. Sweet at first, but not soft. The kind of drink that lingers — not just in taste, but in mood. A little dangerous. A little indulgent. Like a secret whispered at the edge of the dock.
You don’t chug this one.
You watch it swirl.
You take your time.
P.S. The cocktail part of the menu is my husbands idea.
RECIPE
Serves 2 cocktail
For the Cocktail:
1 oz Campari
1 oz blood orange juice (fresh if possible)
1/2 oz lime juice
1/2 oz agave (or to taste)
2 oz sparkling wine or Prosecco (to top)
Ice
Garnish:
Blood orange slices
Rosemary spring
🍸 METHOD
Fill a cocktail shaker with ice. Add Campari, blood orange juice, lime juice, and simple syrup.
Shake until well chilled.
Strain into a coupe or wine glass.
Top with chilled sparkling wine.
Garnish with a thin blood orange slice and a sprig of rosemary, upright like a fin above the surface.
Suggested Pairings:
Serve alongside citrus-marinated olives or a salty cheese board
Perfect finale for a seafood spread — especially if scallops or lobster are on the menu
Pair with candlelight, patio breeze, and a bit of mischief
Perfect for a 4th of July toast or a dinner party with a moody coastal theme
🔪Kitchen Notes:
No blood orange? Use Cara Cara or Valencia with a splash of pomegranate juice for depth.
Sparkling swap: Cava, brut Champagne, or even club soda for a lighter version.
Bitterness tip: Campari’s bitter edge balances sweetness — adjust agave to taste.
This Week at the Table: Bay to Brioche
Check out:
The Starter: 🦪 Seared Scallops with Blood Orange Glaze
The Main: 🦞 Lobster Rolls with Toasted Brioche
The Dessert: 🍋🟩Key Lime Pie with Whipped Cream
Saying Goodbye to Bay to Brioche
And just like that, the tide rolls out.
This week’s table was set with sunlight and salt — scallops still warm from the pan, lobster rolls gleaming with mayo and herbs, a key lime pie that never made it to the fridge, and a cocktail that looked like the sky right before something changes.
It was moody. It was coastal. It was July, bottled.
I hope you felt the breeze through these recipes — even if only for a moment. Maybe you cooked one dish. Maybe you saved the whole menu for the Fourth. Either way, I’m so glad you were here.
Next week, we turn the page to something new.
But for now — the dishes are cleared, the rosemary’s wilted in the glass, and the waves are soft again.
🍽️Looking for more seasonal cooking inspiration?
Explore the Recipe Archive - lemon, orange, pomegranate, cherries, rustic meals and more.
👋 A Note from Lily
Every menu I share starts as a feeling — a season, a story, a mood. This one started with the sea. Thank you for reading, cooking, and imagining along with me. I hope your week was as good as buttered brioche and cold wine on a hot day.
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