Blood Orange by The Wiltshire Liqueur Company - The Wiltshire Liqueur Company

TEL: 01980 630746 EMAIL: info@wiltshireliqueur.com

Blood Orange Liqueur

This ambrosial liqueur starts its life on the sun-soaked slopes of Sicily’s Mount Etna. Precise blending of blood oranges and clear, fine spirit produce this distinctive and unique drink. Serve cold for a surprisingly different aperitif, mix with gin and marmalade for an incredible Breakfast Martini or perk up a hot chocolate on the piste with a splash of orange.

Each bottle comes with a full-colour recipe booklet and can be sent directly to the recipient with a handwritten gift card.

50cl Blood Orange Liqueur 25% alc £28.50. Bulk order discounts. BUY NOW

£28.50

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For the ultimate personalised gift, why not try our bespoke labelling service? We will produce, at no extra cost, one bottle or more of our delicious liqueurs with your event, corporate or special name on the label.

There are no set-up fees or minimum orders for this unique service

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DID YOU KNOW?

The blood oranges used in the making of this delicious liqueur are grown on the slopes of Mount Etna, where the volcanic soil is particularly fertile, and is said to be responsible for the 'red wine' colour of the pulp.

Recipes & Cocktails

There are endless ways to enjoy our Original Liqueurs and we hope that you enjoy experimenting with them as much as we do. Below are a few of our favourite ways of mixing it up. We are always keen to hear how you enjoy our Original Liqueurs so do enter sign up for our newsletter and tell us your favourite way to enjoy our liqueurs and for a chance to win a bespoke bottle of any one of our Original Liqueurs.

Recipes

Sloe Roast Lamb

INGREDIENTS

100ml Sloe Gin
Lean leg or shoulder of lamb
2 teaspoons of chopped mint
2 large red onions quartered
Tablespoon of olive oil

Method

Slash the surface of the joint and add mint into the slashes. Place the onion quarters in a roasting tin with the lamb on top. Drizzle over the olive oil and Sloe Gin. Cover with foil and cook in the oven at 160ºC / 325ºF / gas mark 3 for 2 ½ - 3 hours basting occasionally. Remove foil for last 30 minutes to brown the meat. While the meat is resting, use the juices from the pan to make into gravy.

Blood Orange Chocolate Truffles

INGREDIENTS

2 part Blood Orange Liqueur
250g good quality dark chocolate – chopped into pieces
284ml pot of double cream
50g unsalted butter

Method

Put the cream, and butter into a saucepan and gently bring to a simmer. Add the chopped pieces of chocolate into a large bowl and when the cream and butter is simmering pour over the chocolate – stir to mix and melt the chocolate. Add a couple of measures of Blood Orange Liqueur. Put the bowl in the fridge to fully harden and then with a melon baller dipped in water scoop out the balls. Place on a baking tray lined with greaseproof paper and place in the fridge. These will keep in the fridge for 2 days and are excellent for presents.

Blood Orange Pancakes

INGREDIENTS

50ml Blood Orange Liqueur
2 pancakes per person - use your favourite recipe
3 tablespoons of caster sugar
Zest of 1 lemon
1 teaspoon of lemon juice
50g unsalted butter

Method

Make the pancakes as per your favourite recipe and fold into quarters. Put the caster sugar into a non-stick frying pan and heat over a low-medium heat until the sugar begins to melt without stirring, and continue to cook until it becomes a deep amber colour. Immediately slide the pan off the heat and add the pureed fruits – be careful as it may splatter and spit as it hits the hot caramel. Add the lemon juice, zest and Blood Orange Liqueur and return to the pan on a low heat to re-melt the caramel into the liquid. Add the butter to the sauce in small pieces, bring to the boil and simmer gently until glossy and slightly reduced. Add the pancakes to the pan and warm through. Serve immediately with some fresh berries to garnish.

Boozy Mess

INGREDIENTS

50ml Wild Strawberry Liqueur
1x400g of fresh strawberries
meringue nests, broken
142ml pot of double cream

Method

Break up the pieces of meringue with your fingers Whip the cream to thicken and then stir in the pieces of meringue and stir through. Chop up the strawberries and mix with the Wild Strawberry Liqueur. Add a layer of the cream and meringue in the bottom of each glass followed by the strawberry and liqueur combination followed by another layer of meringues and cream. Top with a fresh strawberry and more meringues.

Damson Pudding

INGREDIENTS

50ml of Damson Vodka
1kg of damsons
200g golden caster sugar
125g self raising flour
125-150ml milk
2 tablespoons of unsalted butter, melted

Method

Heat the oven to 180ºC / 160 ºF fan / gas mark 4. Put the damsons in 4-6 ovenproof dishes (or one large dish) and sprinkle evenly with 150g of the sugar and pour over the Damson Vodka. Sift the flour and remaining sugar into a bowl with a pinch of salt. Whisk in enough milk and melted butter to make a thick, smooth mixture that will just fall off the spoon. Spoon big blobs over the damsons but don’t worry if the fruit is not completely covered – it will bubble through as it cooks. Bake for 40-45 minutes until the top is golden. Leave for 20 minutes before serving.

Pan Fried Venison with Damson Vodka

INGREDIENTS

2 tablespoons of Damson Vodka
1 tablespoon olive oil
2 thick venison steaks
150ml beef stock
2 tablespoons of redcurrant jelly
1 garlic cloves – crushed
85g fresh or frozen blackberries

Method

Heat the oil and gently fry the venison for 5 minutes, then turn over and cook for a few more minutes depending on how you like it cooked. Lift out the meat and leave to rest. Add the Damson Vodka to the pan and then pour in the beef stock, redcurrant jelly and garlic. Stir over quite a high heat to blend everything together, then add the blackberries and carry on cooking until they soften. Slice the venison and pour over the sauce.

Sloe belly of Pork

INGREDIENTS (SERVES 4-6)

1kg piece of boneless pork belly, skin scored and patted dry
1 tbsp sea salt flakes
4 red onions
1 head of iceberg lettuce
1 unwaxed lemon
200g thick Greek yoghurt
A pinch of sugar and sea salt

For the marinade

150ml Sloe gin
80g runny honey
2 tsp white pepper
1 tbsp red wine vinegar
200g redcurrants or mixed berries (frozen is fine), plus a handful to garnish

Method

Mix the marinade ingredients in a shallow glass or ceramic dish. Place the pork in it carefully, making sure the marinade doesn’t touch the skin. Leave uncovered and place in the fridge for 4 hours or overnight. When the marinating time is up, preheat the oven to 220ºC (fan). Pat the skin of the pork dry with kitchen towel. Place on a tray, setting the marinade to one side, and use a blow-dryer for 2-3 minutes to remove all the excess moisture from the skin. Rub the skin thoroughly with salt flakes, getting into the scoring. Peel the red onions, cut into quarters and place at the bottom of the roasting tin, then pour over the marinade and lay the pork belly skin side up on top. Roast for 30 minutes, then turn the heat down to 150ºC and roast for 2 ½ - 3 hours, or until very tender. Remove the pork from the oven. Take the onions out and set aside. Crank up the heat again to 220ºC and place the pork back in the oven for about 10 minutes, or until the skin is crispy. Remove the pork from the oven. When cool enough to handle, separate the skin from the flesh. Slice the pork belly into slivers and chop the skin into small crouton-sized pieces. Cut the lettuce into thick slices, then wash and dry (keeping them whole). Finely zest the lemon and mix into the Greek yoghurt with the sugar and salt. Add a squeeze of lemon juice. To serve, place a large wedge of iceberg on a plate and top with the pork, onions, skin and berries. Drizzle with the yoghurt dressing.

Vanilla Panna Cotta with Strawberry Liqueur Coulis

INGREDIENTS

50ml of Wild Strawberry Liqueur
6 gelatine leaves
125ml milk
zest 2 oranges
2 vanilla pods, split
140g golden caster sugar
1.2l double cream
250g of fresh strawberries
20g of caster sugar

Method

Place the gelatine and milk in a pan, then leave it to one side to soak. Meanwhile, place the orange zest, vanilla pods and sugar in a pan. Add 800ml of the cream, then bring to the boil. Simmer until the mixture is reduced by one-third. While the cream is reducing, remove the gelatine from the milk, set aside, then warm the milk. When it is warm, add the soaked gelatine and stir until completely dissolved. Add to the warm cream, pass through a sieve, then leave to cool. Lightly whip the remaining cream, then fold into the setting mixture. Pour the mixture into a 1-litre pudding bowl, then place in the fridge to set for at least 5 hrs. Whilst the Panna Cotta is in the fridge, make the strawberry Liqueur. Put the strawberries, wild strawberry liqueur and sugar into a bowl and simmer until the strawberries are soft. Cool and whizz to a sauce. Take the panna cotta out of the fridge, slide a knife around the edge of the bowl and dip very briefly in hot water to loosen. Tip the panna cotta into the middle of a plate. Spoon over the coulis.

Blood Orange Chocolate Brownie Cake

INGREDIENTS

100g prunes
3 tbsp Blood Orange Liqueur
3 tbsp apple juice
4 eggs
300g caster sugar
1 tsp vanilla essence
60g cocoa powder
175g plain flour
75g plain chocolate chips

Method

Grease a 9-inch springform cake tin or 10 muffin tins. Place the prunes, liqueur and juice in a saucepan, bring to the boil and simmer for 10-15 minutes. Leave to cool slightly and then beat to a smooth paste. Leave to cool completely. Turn the oven to 180°/350°F. Beat the eggs, sugar and vanilla essence into the prune mixture. Sift the flour and cocoa powder into the mixture and gently fold through. Stir through the chocolate chips. Spoon the mixture into the tin or tins and place in the oven. Bake the muffins for 20mins or cake for 25mins or until firm and spongy to the touch. Leave to cool before turning out from the tin.

Gluten Free Sloe Roasted Plum Muffins

INGREDIENTS

6 plum finely sliced
50ml Sloe gin
125g unsalted butter (plus a little extra melted for greasing)
2 eggs
125g caster sugar
75g almonds finely chopped or blitzed in a processor
75g rice flour
1 tsp salt
1 tsp baking powder
60g icing sugar
1 tsp lemon juice

Method

Place the plums and Sloe Gin into a baking dish and roast at 160°C/320°F for 45mins. Remove the plums and leave them to cool, turning the oven up to 180°C/160°F. Grease a muffin tray with a little melted butter. Beat the caster sugar and butter together until pale and creamy. Add the eggs. Stir in the sifted flour, salt and baking powder. Stir in the almonds. Drain the plums from their juices and stir 2/3rds into the mixture. Reserve the liquid and 1/3rd of the plums for later. Spoon the mixture in the muffin tin and bake for 20 mins or until the muffins are firm but spongy to the touch. Allow the cake to cool slightly before brushing with the reserved Sloe Gin liquid. Allow to completely cool. Mix the icing sugar and lemon juice together and drizzle over the muffins. Arrange a few plum slices on top of each muffin.

Blueberry and Sloe Gin Cheesecake

INGREDIENTS

150g digestive biscuits
75g melted butter
3 tbsp Sloe gin
200g cream cheese
225g double cream
200g mascarpone
50g icing sugar
1 tsp vanilla essence
zest of half a lemon

TOPPING

2 tbsp Sloe gin
400g bag of frozen blueberries

Method

Blitz the biscuits in a food processor or crush with a rolling pin to a powder consistency. Mix with the melted butter. Grease an 8in springform tin with the melted butter. Press the mixture into the tin and place in the fridge. Beat together the cream cheese, cream, mascarpone, icing sugar, lemon zest and vanilla with a whisk until you have a smooth, thick and stiff consistency. Stir through the Sloe Gin. Spoon the mixture over the biscuit base and chill overnight until set. Place the blueberries in a pan with 2 tbsp of Sloe Gin, bring to the boil and simmer for 15mins until the liquid is absorbed. Leave to cool before using to top the cheesecake.

Christmas Brownies

INGREDIENTS

150g caster sugar
3 eggs
50ml Christmas Liqueur
1 tsp vanilla essence
150g butter
100g melted dark chocolate
75g sieved cocoa
1/4 tsp salt

TOPPING (Optional Cheesecake Swirl)

50ml Christmas Liqueur
100g cream cheese
1 egg yolk
25g caster sugar
25g plain flour

Method

Preheat the oven to 180°C/350°F/Gas Mark 4.
Whisk the 150g sugar, 3 eggs, 50ml Christmas Liqueur and 1 tsp vanilla essence together and set aside.
Beat 150g butter until soft. Slowly add the egg mixture until fully combined.
Gently stir in the melted chocolate, cocoa and salt.
Pour the mixture into a lined baking tray.
For the optional cheesecake swirl, mix together all of the topping ingredients. Drizzle over the brownie mixture and swirl with a skewer.
Bake in the oven for 20-30mins depending on how squidgy you like your brownies.

Christmas Liqueur Millionaires Shortbread

INGREDIENTS

90g butter for the base, 90g for the caramel
115g plain flour
40g caster sugar
90g butter
100ml Christmas Liqueur
200g condensed milk
60g golden syrup
100g dark milk chocolate

Method

1 - Line a 6x8in tray with baking parchment (we use foil trays) and preheat the oven to 160°C.
2 - Rub together 90g of cubed (cold) butter and 115g plain flour (we used plain gluten-free flour) and 40g caster sugar until it resembles breadcrumbs.
3 - Pack the mixture into the tray, pushing down to make it as firmly packed as possible.
4 - Bake for 30-40 mins until golden brown. Leave to cool.
5 - Gently heat (on medium) in a pan 90g butter, 200g (half a tin) of condensed milk, 60g golden syrup and 100ml Christmas Liqueur.
6 - Stir gently until everything is melted and continue stirring until the mixture boils. Carry on stirring until the mixture thickens and is a lovely golden caramel colour.
7 - Leave to cool a little and pour over the shortbread base. Pop in the fridge until fully cooled.
8 - Break approx 100g dark milk chocolate into a microwaveable bowl and cook on high for 2 minutes, or until fully melted, stirring occasionally.
9 - Pour over the caramel layer and pop back in the fridge.
10 - After 10mins gently mark your portions with a sharp knife (Makes 6 large or 12-16 bitesize)
11 - Pop back in the fridge to fully set.

Cocktails

Russian Punch

Perfect for sharing with friends and conversation will flow.

INGREDIENTS

4 part Damson Vodka
1 part crème de cassis
Juice of 1 lemon
4 tablespoons of sugar syrup
Chilled Champagne to top up

Method

Fill two tall glasses with ice cubes. Pour over the crème de cassis, lemon juice and sugar syrup. Add the champagne and Damson Vodka at the same time (to prevent excess fizzing) and stir. Decorate with a lemon slice and frozen berries.

Wild Strawberry Daiquiri

Celebrate the best of British Summer.

INGREDIENTS

1 part Wild Strawberry Liqueur
1 part white rum
Juice of 1 lime
2 teaspoons of white sugar
Strawberries to garnish

Method

Mix all the ingredients together and serve in a martini glass garnished with half a strawberry.

Bloody Fizz

Perk up a glass of fizz and enjoy in the sun.

INGREDIENTS

1 part Blood Orange Liqueur
Juice of 1 lemon
2 dashes of bitters
2 ½ parts prosecco

Method

Simply mix in a glass and enjoy it!

Breakfast Martini

A twist on the Lanesborough Hotel’s classic cocktail – it is not necessary to serve it for breakfast but is a great way to start a weekend.

INGREDIENTS

2 parts gin
1 part Blood Orange Liqueur
1 tbsp lemon juice
1 ½ tsp orange marmalade
Orange peel spiral, to garnish

Method

Place the gin, Blood Orange Liqueur, lemon juice and marmalade into a cocktail shaker with some ice and shake well to combine. Strain into a Martini glass and garnish with a spiral of orange peel.

Cloudy Sloe

The perfect companion to a truly British summer’s picnic.

INGREDIENTS

1 part Sloe Gin
4 parts cloudy lemonade

Method

Pour together in tall glasses over ice or increase quantities for a jug.

Damson Breeze

The perfect picnic accompaniment as it can be mixed ahead of time and kept cool in a flask.

INGREDIENTS

1 part Damson Vodka
3 parts grapefruit juice
3 parts cranberry juice
1 part lemonade

Method

Pour all the ingredients into a large glass (or flask) topped up with ice and serve with a wedge of lime. Adjust quantities for a jug or flask.

Damson in Distress

A deliciously refreshing summer’s cocktail.

INGREDIENTS

1 part Damson Vodka
2 ½ parts ginger Ale

Method

In a tall glass add ice cubes, pour over Damson Vodka and top up with ginger ale.

Damson or Sloe Mulled Wine

When it’s snowing outside, keep the heat inside.

INGREDIENTS

7 parts red wine
1 part Sloe Gin or Damson Vodka
12 teaspoons of sugar
Juice of 2 lemons
3 oranges cut into quarters
3 cinnamon sticks
2 whole nutmegs
1 teaspoon whole cloves
1 teaspoon whole allspice

Method

In a saucepan combine the wine, Sloe Gin or Damson Vodka, sugar, fruit and spices. Warm slowly over low heat without boiling and allow the flavours to come together for at least one hour. Strain before serving, if you wish, and enjoy warm.

Frozen Strawberry Margarita

It may not be long but it is certainly cooling.

INGREDIENTS

1 part Wild Strawberry Liqueur
2 parts tequila
1 part Blood Orange Liqueur
Juice of 1 lemon
Juice of 1 lime

Method

Pour all the ingredients into a margarita glass filled with crushed ice.

Henley Fizz

Inspired by annual rowing afternoons on the Thames.

INGREDIENTS

1/2 part Sloe Gin
1 ½ parts Gin
1 part lemon juice
Top up with soda water

Method

Shake first three ingredients and strain over cubed ice in a highball glass. Top with soda water. Garnish with a large lemon twist.

Jaffa Hot Chocolate

Delicious on the piste or as a welcome warmer on a winter’s day.

INGREDIENTS

1 part Blood Orange Liqueur
5 parts Hot Chocolate
Whipped cream to serve

Method

Add the Blood Orange Liqueur to a mug of freshly made hot chocolate and top with whipped cream.

Maidens Prayer

A beautifully coloured and refreshingly cooling cocktail.

INGREDIENTS

2 part Sloe Gin
2 parts Blood Orange
1 part orange juice

Method

Shake all ingredients together and strain into a chilled martini glass.

Red Rudolf

Keep red noses at bay with a cup of this reviving hot cocktail.

INGREDIENTS

1 part Sloe Gin
4 parts Apple Juice
Cube of butter (unsalted is best)
Teaspoon of brown sugar (or to taste)
Handful of red current

Method

Warm the Sloe Gin and apple juice but do not allow to boil. When simmering, add in the butter, red currents and sugar, stirring to dissolve the sugar.

Red Rum

Recreate the fun of the races with this fruity cocktail.

INGREDIENTS

1 part Sloe Gin
4 parts white rum
Juice of 1 lemon
Splash of vanilla syrup
Handful of redcurrants

Method

Mash the Sloe Gin and redcurrants together in the bottom of a cocktail shaker. Add the rum, lemon juice, vanilla syrup and some ice cubes. Shake all together and strain into 2 chilled martini glasses.

Sloepagne

A gloriously English way to welcome the summer.

INGREDIENTS

1 part Sloe Gin
2 ½ parts champagne
Strawberry or raspberry slices to garnish

Method

Pour the Sloe Gin into the bottom of a champagne flute, top up with chilled champagne and top with a berry slice.

Slojito

Memories of summer beach holidays are instantly remembered with the truly English twist on a classic cocktail.

INGREDIENTS

1 part Sloe Gin
2 ½ parts soda water
1 teaspoon brown sugar
10 large basil leaves
4 lime wedges

Method

Mash 9 of the basil leaves with the lime wedges and brown sugar and add to a tall glass filled with ice cubes. Pour over the Sloe Gin topped up with soda water and garnish with a basil leaf and wedge of lime.

Strawberry Crush

A lusciously long and cooling cocktail.

INGREDIENTS

1 part Wild Strawberry Liqueur
2 lime wedges
Chilled champagne to top up
2 strawberries plus extra to decorate

Method

Muddle the strawberries and lime wedges at the bottom of a cocktail shaker. Add the Wild Strawberry Liqueur and some ice cubes. Shake and strain into a chilled champagne flute, top up with champagne and decorate the glass with a slice of strawberry.

Damson Liqueur

A truly fruity liqueur – equally at home after dinner with cheese or mixed into a long and refreshing cocktail

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Wild Strawberry

Putting the sun into the British Summer – this strikingly red liqueur is a firm favourite whatever the weather

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Sloe Gin

Deliciously warming and distinctively dry – is there a more warming country tipple?

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Beyond Liqueurs

Our growing range of products include consumables such as chutneys and chocolates made with our liqueurs alongside non-consumables such as coasters and bags. Product availability changes throughout the year.

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Gift Boxes

Our gift boxes offer a selection of our products, beautifully packaged to make wonderful gifts. Our range of boxes change throughout the year and are subject to seasonal availability.

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Christmas Liqueur

Based on a traditional Irish Cream recipe using finest whiskey and fresh cream, it is the perfect accompaniment to a cosy winter’s evening. Described by fans as incredibly smooth and more caramel than some other recipes, people love this exceptional liqueur. Our sellout Christmas Liqueur is only available for a limited time in the run up to Christmas. With a limited annual stock - once it's gone, it's gone!

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The Wiltshire Liqueur Company,
2 The Old Tractor Yard, Rushall,
Pewsey,
Wiltshire SN9 6EN

TEL: 01980 630746
info@wiltshireliqueur.com