A take on an Old Fashioned, this tipple makes use of the natural oils in orange skin. As they caramelise under the grill, your kitchen will be filled with warm, citrussy notes.
Makes 1 cocktail
3 tsp granulated sugar
1 or 2 oranges, squeezed (you’ll need 125ml juice and keep the peel)
2 dashes Angostura Bitters
60ml bourbon whiskey
1 Heat the sugar and orange juice in a pan over a low heat. Remove from the heat once the sugar begins to brown.
2 Preheat a low grill and slice a little of the orange peel into garnish-sized strips. Once hot, put the peel on a baking tray and grill until the edges just catch. Take another piece of orange peel and rub it around the rim of your glass, inside and outside.
3 Muddle 1 teaspoon of the sugar and orange juice mix with a piece of orange peel.
4 Add the bitters, stir, add the whiskey and stir again. Pour into your glass and add the remaining juice mix, ice and a piece of burnt orange rind.
This recipe is from our monthly Kitchen Therapy pages by Lottie Storey, which feature seasonal ways to feed body and soul. In our December issue you’ll also find recipes for Leek Tart with Romesco, Sprout Slaw with Dried Cranberries & Crunchy Nuts, Rosemary & Parmesan Biscuits and Individual Bailey’s Tiramisus.
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