
From Imbibe Magazine·View original →
Shake all of the ingredients with ice to chill, and strain into a snifter filled with fresh ice. Garnish.
Orange Oleo Saccharum: Using a vegetable peeler or sharp paring knife, remove the zest from 3 medium-sized oranges, then muddle the zest into three cups of sugar. Leave the mixture in a sealed container overnight, making sure the orange zest is submerged in the sugar. Add 1 cup of boiling water to the mix, and stir to fully dissolve sugar. Strain the orange zest from the syrup and discard the solids; keep refrigerated.