Make It: Candied Orange Syrup

This recipe comes direct from Hadley at Gourmandise Desserts in Los Angeles. Her original recipe states it will last 1 to 2 weeks in the refrigerator. I got about a month and a half life out of it.

3 cups sugar
2 seedless oranges, thinly sliced
3 cups water

Place sugar and 3 cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to medium once the sugar has dissolved. Add oranges. Simmer until rinds become very soft and syrup begins to foam, about one hour. Cool to room temperature. Store in an airtight container in the refrigerator.

The Angela, and Introductions

Bad whiskey. Or at least not sip-able whiskey. Is sitting on the shelf left over from it’s need during Christmas time as being the main ingredient in my home made egg nog. Which reminds me I need to invest in a larger punch bowl. It’s Old Crow. And really, it is fine mixed in with diet coke, and even was fantastically subdued in the egg nog. But you can’t sip it while watching an old episode of Murder She Wrote. On netflix. Yes, I’m watching it on purpose. So what to do with it? Well, sometimes I will make a poor version of a Manhattan (because it is not Rye), but oops, no sweet vermouth either tonight. And really, I’d like to get back to the mystery and make this quick. So what other flavor is delicious where you want to still taste some whiskey? Oranges. Grand Marnier. Bitters. While this combination is not new, it really makes a couple glugs of Old Crow quite tasty. So here is the loose recipe.

2 Fingers of Old Crow
½ ounce of Grand Marnier
3-5 dashes of Peychaud’s Bitters (to taste)

I’ve lovingly nicknamed this the Angela because I like to make this lately while watching the above mentioned show. And on a last note… this blog is a record of sorts of me putting down some drink recipes and concoctions. And really is a discovery into mixology for me. I’m not a bartender, or mixologist. The only drinks I’ve made and sold to people were coffee based about 10 years ago, and the closest I’ve come to working in a bar was as the DJ here in Los Angeles. However, I do love a good cocktail, especially if it leans towards the classic variety, and occasionally veers off wildly into the realm of Tiki. I also am a believer of the art of crafting your own ingredients, even growing them. This is not meant to be an encyclopedia of drinks by any means, and will evolve as my journey through learning about cocktails and their history reveals itself to me. So there may will be corrections. And I am sure I will say something wrong at some point. This is the internet after all. Comments, corrections and ideas are welcome and encouraged. Now lets go make some drinks.