Bloody Punch Cocktail

My boyfriend is what I like to call the “Beethoven of Cocktails” because he doesn’t drink alcohol, yet he manages to make the most amazing mixes. Sometimes, when I come home from a long day at work, he will create for me another masterpiece. A few weeks ago he made something with Chambord and cucumber vodka that was so good, I am attempting to recreate it. The only reason why I have to attempt to recreate it is because when I gave him a pen and paper and said, “Hey, remember that drink you made me with the Chambord? Can you write down the recipe? Thanks,” he apparently did not remember. So, this may have taken me a few tries, but I wanted to get this right for you, dear reader. Sometimes, one has to make sacrifices for the greater good.

This version will be a little more straight-forward than from what I remember he made. He probably used about 20 ingredients and I am lazy. However, despite that, I did muddle cucumbers, and muddling is not the lazy man’s game. The best part of his drink was the freshly squeezed blood orange. For the purpose of making several different versions of this drink to find the perfect combination, I laid waste to five blood oranges, but I think you can get the juices needed out of two. Cocktails like these are a great way to avoid rickets.


Muddle a couple slices of cucumber in a strainer

1 ounce Chambord
2 ounces Prairie Cucumber Vodka
3 ounces blood orange juice

Add all of the above to a shaker with ice, shake and pour into a martini glass. Garnish with a cucumber slice.

Jessie Lacey moved to Portland from Bangor 10 years with her dog/BFF Twobit the border collie, and currently lives downtown with her boyfriend. She spends whatever free time she has making dresses, cocktails, art and trouble.

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