A torched orange garnish is not theater for theater’s sake. Caramelized sugar brings a faint bitterness and deeper citrus aroma.
Pat the orange wheel dry. Coat one face lightly with superfine sugar. Pass a culinary torch evenly across the surface until the sugar bubbles and bronzes. Express a fresh peel over the finished drink, then rest the wheel on the rim.
What you’ll need
- 1 orange wheel
- Superfine sugar
- Fresh orange peel
Own the technique
- Pat the orange wheel completely dry.
- Coat one face lightly with sugar.
- Torch evenly until bronzed, never blackened.
- Express fresh peel oils across the glass.
Bring it to the table
Old Fashioned · Boulevardier · Barrel-aged rum cocktail