With a season that begins in November and ends in May, what could be better to give during the chill of the holidays than the flavor of grapefruit in this vibrant and sunny citrus beverage ingredie...
- 1-1/2 ounces gin
- 1-1/2 ounces lemon juice
- 1/2 ounce orange juice
- 1 ounce Orange Peel Oleo-saccharum
- 1/2 ounce elderflower liqueur
- 4 oranges
- 1 cup sugar
About this recipe
Learn to use all of an ingredient. Before juicing citrus fruit, peel it and make an oleo-saccharum and candied peel. This is the “closed loop” style of bartending that's gaining popularity in the craft industry. If you have more uses for an ingredient, you find more creative ways to implement them.
To Make the Orange Peel Oleo-Saccharum
Remove zest from oranges with a vegetable peeler, leaving as much of the white pith on the oranges as possible. Mix peel with sugar in a medium bowl and mash mixture with a muddler or heavy spoon. Cover and let sit at least three hours and up to one day. Strain into jar, pressing on peels to extract as much oil as possible. Use zest to make candied peels. Keep oleo-saccharum in refrigerator for up to a week.
To Make the Cocktail
Add ingredients to a shaker filled with ice, shake and double strain in a coupe glass. Garnish with a candied orange or lemon peel.