BURNT ORANGE MARGARITA
Steps:
- Add first four ingredients to cocktail shaker. Add ice, shake and strain into ice-filled rocks glass. Garnish with flamed orange peel.
HERB AND ORANGE NEGRONI
Provided by Giada De Laurentiis
Categories beverage
Time P1DT10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a pitcher, stir together the vodka, orange juice, sparkling water, if using, vermouth and bitters. Pour into 4 iced-filled old-fashion glasses and garnish with a sprig of fresh thyme and an orange slice.
- In a pitcher, combine the oregano, thyme and rosemary. Using a wooden spoon, gently crush the herbs. Add the vodka and cover the pitcher with plastic. Store at room temperature for at least 24 hours. Strain before using.
BURNT ORANGE CAMPARI
This cocktail is Chuck Hughes' refreshing twist on the international favorite.
Provided by Chuck Hughes
Categories beverage
Time 40m
Yield 1 cocktail
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (180 degrees C).
- For the burnt oranges: Lay the orange slices on a parchment-lined baking sheet. Drizzle with honey, making sure to cover them. Sprinkle with the confectioners' sugar and cayenne, and season with salt. Bake until the oranges are charred and slightly translucent, flipping halfway through, about 35 minutes. Let cool.
- For the cocktail: Place one burnt orange slice in a glass and add ice. Pour in the Campari, vodka and orange juice. Top with club soda. Garnish with another burnt orange slice.
BURNT ORANGES WITH ROSEMARY
The charred, sugary rosemary is both rough and refined, making these oranges a gratifying end to a grilled meal.
Provided by Oliver Schwaner-Albright
Categories easy, quick, dessert
Time 4m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place oranges cut-side up on a plate and sprinkle rosemary on top, pressing it into oranges so it adheres. Sprinkle with 1/4 cup sugar.
- On a grill or stovetop, put a 12-inch cast iron skillet over medium heat until a drop of water sizzles on surface. Spread remaining 1/4 cup sugar in skillet and when it starts to caramelize place oranges, cut-side down, on sugar. Let cook for 3 to 4 minutes, not moving oranges, so cut side burns nicely and oranges soften.
- To serve, place 2 orange halves in bowl with 1/4 cup Greek yogurt, and drizzle with burnt sugar juices from skillet.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 0 grams, Carbohydrate 43 grams, Fat 4 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 34 milligrams, Sugar 40 grams
ROASTED ORANGE NEGRONI SBAGLIATO
Steps:
- Place the orange in a mixing glass and add vermouth. Muddle the two so that the charred bits are released into the vermouth.
- Add Campari and ice, and stir.
- Strain into a chilled rocks glass that is filled with ice and top with sparkling wine. Do not stir as this will dissipate the bubbles. Garnish with orange peel.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 2 grams
CLASSIC NEGRONI
To make the perfect classic negroni cocktail all you need is balance: use equal parts gin, vermouth and Campari, and choose the best products you have in reach
Provided by Dustin Macmillan
Categories Cocktails, Drink
Time 5m
Number Of Ingredients 5
Steps:
- Pour the gin, vermouth and Campari into a mixing glass or jug with ice. Stir well until the outside of the glass feels cold.
- Strain into a tumbler and add 1 large ice sphere or some fresh ice, and garnish with an orange slice, using a blood orange when in season.
Nutrition Facts : Calories 131 calories, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Sodium 0.03 milligram of sodium
NEGRONI MOCKTAIL
Make an alcohol-free version of the classic negroni cocktail, with grape juice and a syrup made from grapefruit, coriander and cardamon pods
Provided by Miriam Nice
Categories Cocktails, Drink
Time 20m
Number Of Ingredients 9
Steps:
- Chop the grapefruit into small chunks and put them into a saucepan along with the orange slice, sugar, 125ml water, the cardamom pods and coriander seeds. Heat the mixture until simmering and cook for around 5 mins, crushing the fruit pieces with the back of a wooden spoon as it starts to soften to release the juices. Once the fruit has softened and the white pith has faded, take it off the heat and leave to cool. If you like you can add a splash of red food colouring to the syrup at this point.
- Once the syrup mixture has cooled, strain it and discard the spices and fruit pieces. Fill a tumbler with ice and pour in 25ml of the syrup, the grape juice and 25ml cold water. Stir gently until the outside of the tumbler feels cold, then garnish with a slice of orange, if you like.
Nutrition Facts : Calories 61 calories, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Sodium 0.01 milligram of sodium
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