
Orange You Glad
Sweet, bright orange oil and bitters mingle amorously with bone-dry Spanish bubbly for a match that might inspire a second round of toasts.
1 slice ripe sweet orange
1/2 oz. honey syrup (equal parts honey and water, blended until uniformly syrupy)
2 dashes orange bitters
1 oz. sweet vermouth
Cava brut
Ice cubes
Tools: mixing pint, muddler, bar spoon, shaker, strainer
Glass: classic champagne flute (6 oz.)
Garnish: orange twist
In a mixing pint, combine orange slice with honey syrup and bitters, and muddle well. Add vermouth and stir briefly. Pour contents into a shaker and shake with ice until the shaker is uniformly cold to the touch. Strain into a flute. Top with cava. Garnish. (Note: If you're using an oversized contemporary champagne flute, such as a 12-ounce stemless flute, adjust recipe accordingly.) Photo: Imbibe Magazine
Yum! What kind of cava did you use?
ReplyDeleteWe used Segura Viudas Brut, which is easy to find and very affordable. They also sell handy little 187 ml bottles if you don't feel like buying/opening a bigger bottle—perfect for a couple of cocktails!
ReplyDelete... I didn't say banana.
ReplyDeleteRan (ok, walked) to the store last night, got some cava, and tried this one out. As Robyn said, yum! But hard as I tried I wasn't able to get a nice twist like yours. What tool did you use for that?
ReplyDeleteOur tool of choice is the Zyliss channel knife. We did a test of 5 channel knives for the July/Aug issue, and this one was our definite favorite. They're widely available and cost only about $7. Try again with one of these and you'll be amazed how easy those twists are to make.
ReplyDelete