A syrup made from combining oranges with sugar and other ingredients. For ease of use buy fine cut or no peel marmalade to minimize the large orange chuncks. You can make it yourself, google it!
A vapor column distilled gin that contains no sweetening agents. A common ingredient in many cocktails.
Original Curaçao triple sec, this is an orange flavoured liqueur made from a neutral sugar spirit along with the dried peels of bitter and/or sweet oranges. You can make it yourself! Here is a recipe from Serious Eats: Combine 1/4 cup orange zest (without pith), with 1 cup brandy, and 1 cup vodka in a sealable glass container. Let steep for 19 days. On day 20, add 4 whole cloves, then let steep from an additional day. Bring 2 cups sugar and 1 1/2 cup water to boil until sugar dissolves. Strain the alcoholic mixture through a cheesecloth. Add the syrup, stir to combine then seal. Let rest for 1 more day and enjoy!
The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.
Stir marmalade with gin in a shaker base to dissolve. Add other ingredients and shake with ice until chilled. Strain into a chilled glass. Garnish with an orange zest and toast slice on the rim.
This drink relies on the quality of marmalade.
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