So every once in a while, Christina & I will try to do something that even goes beyond our own experience in the kitchen. Whether its a new sauce which can always be tricky, or a highly involved baking session where I am sure to ruin some sort of delicious treat, we always like to push ourselves outside our comfort zone & try new things. Well, last weekend, Christina came home to a perfectly clean apartment and nothing on our table but an orange. Yup, just a single orange.
The idea was simple: Make an entire night's worth of recipes using oranges in every recipe. Well, this little treat here was one of the two cocktails we made that night, the other one being its whiskey based counterpart, the 1784. Try one of them, try them both, and let us know when you do so we can use the pun I have been sitting on since 3rd grade... 'orange' you glad we had you try these???
First thing you want to do is chill a martini glass or cocktail glass in the freezer. Next, get a glass, mixer, shaker, or whatever it is you would use to make a cocktail and fill it with ice. We are STIRRING this one, not shaking it, so if you are using a shaker grab a spoon too :). Once you have that, add in the gin, Campari, and sweet vermouth.
Stir the mixture clockwise 30 times, and counterclockwise 30 times, or until the mixture is thoroughly mixed together and the drink is very very cold. Let that sit while you peel your orange peel. Take your orange peel and using a lighter, burn the outside of the skin peel until it blackens. Take your cocktail glass out of the fridge, twist the orange peel and run it around the rim of the glass, then drop it in. Stir the cocktail mixture one more time while tossing in a few dashes of Angostura or Peychaud's bitters and then strain slowly into the glass. Enjoy your face off.