Oranges are just coming into season here at the farmer’s market so I picked up a couple with an idea to roast them for garnishes. I had some orange based drinks in mind and thought I’d try doing something other than an orange slice on the rim.
Roasting oranges is easy. Pre-heat your oven to 400 F, slice the oranges at about 1/4″ or thinner if you can, stick them on a sheet pan with some parchment, and let them roast for about 25 minutes. I forgot about turning mine over, so only one side got nice and caramelized (flip them about half-way through). Want to make them even more caramelized and delicious? Sprinkle some brown sugar on some.
The drink I decided to garnish is one that came about because I bought a bottle of Bols Genever and had no idea what to do with it. I’ve had it in drinks around town, but noticed that most of the drink books I keep at home don’t make use of this spirit. I wasn’t that familiar with the flavor on its own, and found, upon drinking it, to be quite unique. So unique that I was still stumped and had to do some research online about what people tend to pair it with. Orange was a big one. After some failed first attempts, I hit upon this drink. I found the Genever here to be still a bit more pronounced for my palate, but the nice thing about having someone around with a very different palate than my own is that they will enjoy something I might not of. This is one of those times. My husband was a big fan of this.
1-1/2 oz. Bols Genever
3/4 oz. Noilly Prat French Dry Vermouth
3/4 oz. freshly squeezed orange juice
2 dashes of Miracle Mile Sour Cherry Bitters
2 dashes of Miracle Mile Orange Bitters
1 roasted orange slice for garnish
In a shaker 2/3 filled with ice, add all ingredients and shake. Strain into a chilled cocktail glass and garnish with roasted orange slice.
The malty Bols Genever mixed with the warm orange nose hit first. The drink is clean with pronounced citrus flavors, while not being too heavy or sweet. And the bitters provide a subtle sweet and sharp bite in the finish.