Active Time
20 MIN
Total Time
4 HR 30 MIN
Yield
Serves : 8 cocktails plus extra syrup
© Jonny Valiant

How to Make It

Step 1    

In a bowl, combine sugar and zest strips from 3 navel oranges. Rub between your fingers until the sugar is the texture of wet sand, 2 minutes. Cover and let stand for 4 hours, stirring occasionally. Stir in 8 maraschino cherries and refrigerate overnight.

Step 2    

Add 1/2 cup hot water to the orange sugar and stir to dissolve. Refrigerate until chilled. Strain the syrup into a jar.

Step 3    

Fill a large cocktail shaker with ice or work in batches with a regular shaker. Add 4 ounces of the orange-cherry syrup with 8 dashes Bitter Truth Decanter or Angostura bitters and brandy. Shake well, then strain into ice-filled rocks glasses. Top each drink with 1 ounce chilled club soda and serve. Garnish with an orange wheel and a maraschino cherry.

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