Blood orange - non-alcoholic rum and almond

Recipe, Food, Styling & Photo: Oliver Schwarzwald

Some Mai Tai with Sprizz

Last call! All those who still want to do something with blood oranges should get to it now. The season is almost over. Here and there you can still find some nice ones. If you can't find any fresh fruit left, you can either use juice from the bottle or regular oranges. The latter also works, but the taste would certainly have to be adjusted a little, less acidity, more rum?

Fortunately, alcohol-free rum is already appearing occasionally in supermarkets, but it still remains a rare representative of the growing range of alcohol-free alternatives. If you prefer to play it safe and order online, you can save 15% on rum in the It's Undone Shop with the code FREE15. The non-alcoholic rum from Hamburg is launching with a new recipe. It is a product based on Jamaican rum with wood barrel notes. Lots of vanilla and caramel, and light exotic fruit components like mango and papaya. Pepper provides the necessary spiciness.

Alcohol-free rum and almond syrup (Orgeat) complement each other well here. A familiar combination, let's think of the Mai Tai. Blood orange brings fruit and more body, a little lime provides the necessary acidity. There can be more of this. But that depends on the 0.0% sparkling wine used. If it is too shallow and even sweet, you have to counteract with acidity. A dry, non-alcoholic sparkling wine is highly recommended here. Kolonne Null, Pierre Chavin Signature, Leitz EinZweiZero or Noughty by Thomson and Scott are good products. And if you don't have any non-alcoholic sparkling wine to hand, you can also try the drink as a tonic variant.

Cheers, sober buddies!

The drink

• 5 CL non-alcoholic rum

• 3 CL blood orange juice

• 1 CL orgeat

• 1 CL lime juice

• Ice

• Sparkling wine or tonic

• Garnish: mint, orange slice

Shake the ingredients over ice. Strain into a glass (filled with ice). Top up with sparkling wine or tonic.