The Drunken Orange Brunch cocktail

By the preservery.
May 16, 2012
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Author Notes: This recipe is a delicious way to start a leisurely brunch. It makes use of one of my all-time favorite sodas, Fentiman's Orange Jigger. This sweet and tangy orange soda is laced with spicy ginger and herbs to give it a complex flavor. The orangecello adds sweetness and a more intense orange flavor. Making your own citrus peel (or even using it at all) is optional, but if you've never tried it before I would highly recommend it! I like to use a combination of different citrus fruits - Meyer lemon being particularly wonderful in this application - but just about any citrus peel you can find will work in this recipe. the preservery.

Makes: 1 drink


  • 2 parts Tequila
  • 1 part Orangecello
  • 1 part Fentiman's Orange Jigger
  • 3-4 Strips of thinly sliced citrus peel (recipe below)
  1. Fill a small glass with ice cubes. Add tequila, orangecello, and soda and gently stir. Garnish with citrus peel.

Candied Citrus Peel

  • 3-6 Mixed citrus fruits (clementines, Meyer lemons, oranges, etc.)
  • 2 cups Water
  • 1 1/2 cups Cane sugar
  1. Clean the citrus fruits well and cut the peels off in wide strips. Remove pith by flattening the peel and running a small knife between the spongy, white pith and the peel.
  2. In a small saucepan, bring the water to a boil. Add 1 cup of the sugar and reduce heat to a simmer, stirring to dissolve the sugar. Add citrus peel and allow to cook until peel becomes sweet and almost translucent, about 30 minutes or more. Remove peel with a slotted spoon and allow to cool.
  3. In a small bowl, add the remaining 1/2 cup of sugar. Slice peels into thin strips and toss with the sugar to coat. Store in a paper towel-lined container in the fridge for 6 months or more.

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