Orange you glad?

Ingredients

2oz Fresh Squeezed Orange Juice

2 Barspoons Orange Oleo Saccharum

3/4oz Domaine de Canton

1 1/2oz Bourbon

1oz Lemon Juice

1 Egg White

Method

Squeeze the orange and lemon juice into a shaker ensuring to catch all the seeds, add all other ingredients and dry shake for 30 seconds. Add ice and hard shake for 30-45 seconds, strain into your glass of choice and garnish with a piece of candied blood orange.

Oleo Saccharum

This is going to be a quick and dirty recipe and method for oleo saccharum, you can find the more in depth recipe by clicking on the button below!

Oleo saccharum is a sugar and orange oil mix that is often seen in tiki drinks, it is very easy to make it just takes a few days to be ready.

Ingredients

Citrus fruit of choice (Orange, grapefruit, ect.)

Sugar

Large container with an airtight lid

Method

Juice your citrus fruit and set juice aside for later, scrape out most the white pith from the inside of the rind (this can make it bitter). Once you are left with nothing but zest place it in your airtight container with 2oz of granulated white sugar for EACH piece of fruit. If your fruits are particularly large add and an extra ounce or two.

Shake the sugar and zest until evenly coated, do this 2-4 times a day for 2-3 days. After a few hours, you will start to see the sugar pulling all the aromatic oils out of the zest, this will leave you with a rich, viscose syrup perfect for adding a citrus punch to any cocktail or even just soda water for a fizzy treat.

Once a few days have passed and all the sugar is dissolved you should be left with this lovely syrup. Now all you have to do is strain the liquid out of the zest and store it in the fridge in an airtight container. If stored properly it should last for a few months in the fridge.