Blood orange and star anise cocktail

• blood oranges↗4

  sliced into quarters

• Grand Marnier↗120ml ml
• star anise1
• tequila↗4 tsp tsp
• Prosecco↗

  or champagne, for topping

Step-by-step instructions

1. 1

   Soak the blood oranges (with peel) in 100ml Grand Marnier for 3 hours.

2. 2

   Preheat the oven to 200 °C/180 °C with convection/gas 6 and place the oranges together with the brine in a small baking dish or heat‑proof vessel. Roast in the oven with the star anise for 30–40 minutes until the orange skins begin to caramelize. Remove the skins and anise, then puree the flesh in a food processor until smooth. Strain through a fine sieve and chill until serving.

3. 3

   Combine 25 ml of the puree with 1 tsp each of tequila and Grand Marnier per cocktail, then top up with Prosecco or champagne before serving.