Candied Blood Orange Negroni | 12 Days of Drinkmas

red negroni cocktail in coupe glasses on a white table with silver ornaments, a napkin, and candied blood orange slices

Merry Drinkmas!

This concludes our cocktail series of the month. I am gonna keep this short and sweet because I know we want to get back to our various holiday activities. This drink is inspired by the dried orange garlands that are such a fun DIY during this time of year. I put the candied blood oranges in a Negroni! Fair warning this drink is still pretty strong on herbal, bitter, alcohol flavor but if you want a sweetened version, I would suggest adding a little  sweet champagne to the mix and making it a Negroni spritz.

Candied Blood Orange Negroni

  • Servings: 1
  • Difficulty: Medium
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Nothing is more festive than this red jewel-toned Negroni topped with candy!


  • 3-4 Small Blood Oranges, 2 sliced and 1-2 juiced, divided

  • 1/4 cup sugar

  • 1/2 tsp ground cinnamon

  • 1 pinch of ground ginger

  • 1 dash of sea salt

  • 1.5 oz Campari

  • 1.5 oz Gin

  • 1.5 oz Sweet Vermouth


Candied Blood Oranges: 

  1. Preheat oven to 250 degrees. Slice 2 oranges in rounds, about 1/4 inch thick.
  2. Blot dry with paper towels, and arrange on parchment-lined baking sheet.
  3. Combine sugar, cinnamon, ginger, and sea salt in a bowl and sprinkle ⅔  over top of orange slices.
  4. Bake for 3 hours, flipping slices at least 3 times to bake evenly. The edges should be slightly browned.
  5. After 3 hours, remove from oven and place on cooling racks.
  6. Sprinkle the remaining sugar mixture on top.
  7. Put aside (I left mine over our heat ducts) for 2-3 days, until completely dry. But if you are impatient like me you can use them after letting them cool overnight.

The Negroni:

  1. In a mixing glass combine, Campari, Gin, Sweet Vermouth, and 1.5 oz Blood orange juice or to taste.
  2. Add ice and stir until the mixture is well chilled.
  3. Strain into a chilled cocktail glass. Garnish with candied blood oranges.