Blood Orange Cardamom Sour
By: McCormick Kitchens
Made With:
A deep, complex, dramatic blood orange mocktail with aromatic cardamom and warm pumpkin pie spices. The use of aquafaba (chickpea liquid) in place of egg white creates a gorgeous foam that holds, bringing a little touch of elegance to the everyday.
This recipe is featured as part of the Attainable Opulence trend from the 2026 Flavor Forecast.
A deep, complex, dramatic blood orange mocktail with aromatic cardamom and warm pumpkin pie spices. The use of aquafaba (chickpea liquid) in place of egg white creates a gorgeous foam that holds, bringing a little touch of elegance to the everyday.
This recipe is featured as part of the Attainable Opulence trend from the 2026 Flavor Forecast.
Key products
Instructions
Instructions
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For the Spiced syrup, mix sugar, water, cardamom, and pumpkin pie spice in a small saucepan. Bring to simmer on medium heat, stirring until sugar is completely dissolved. Remove from heat. Allow to cool completely.
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For each serving, place 2 ounces gin alternative, 1 ounce each orange juice, lemon juice, aquafaba, and prepared Simple Syrup in cocktail shaker. Shake vigorously for 30 seconds. Add ice, filling about two-thirds full. Shake again until well chilled and foamy, about 30 seconds longer.
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Strain mocktails into coupe glasses. Garnish with a twist of orange and sprinkle with additional pumpkin pie spice, if desired. Refrigerate remaining syrup for up to 2 weeks.
Test Kitchen Tips:
- For a fizzy version, strain mocktail and top with club soda or your favorite citrus seltzer.
- Want to transform this mocktail into a cocktail? Add your favorite gin in place of the gin alternative! Classic London dry gin will keep the flavors crisp, while a floral gin will add some herbal aromatic notes.
- Swap in different citrus juices for a flavorful twist. Try with cara cara orange juice for sweeter notes, or tangerine juice for a little extra sweet-tang. A splash of grapefruit juice will add a touch of zesty bitterness that pairs well with the spiced syrup.
