Ratings
5
out of 5
277
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Mark
Instead of sugar and ginger liqueur, I make a ginger simple syrup using fresh ginger sliced into a 1:1 mix of sugar and water in a saucepan. Delicious!
Joe
This was good, and a great presentation. Made this at Christmas for family and friends. To my personal taste, I thought increasing the ginger liqueur to about 1.5 oz brightened up the flavor noticeably and made for a more festive co*cktail.
Paul
Make a ginger simple syrup by slicing ginger into a saucepan with simple syrup.
LC
Strong. Increased ginger liquor to 1.5 ounces as per suggestion here. Made pitchers of it for a small party - and everyone left very drunk.
Groovdoc
Ok, but will not make again. The brûlée orange were fun but orange juice, in my experience results in flat co*cktails. Would acid adjust the OJ with citric acid if I would try again
this was a hit - one small edit
This drink was a hit at my holiday dinner. I make lots of co*cktails and people were saying this was their favorite of all the ones I’ve made. Small edit to the recipe - I caramelized BOTH sides of the orange slice and I used blood oranges. Amazing drink! Perfect for the holidays!
Marie Marrs
Instead of sugar and ginger liqueur, I make a ginger simple syrup using fresh ginger sliced into a 1:1 mix of sugar and water in a saucepan. Delicious!
alaska foodie
I was missing ingredients and subbed vermouth for sherry and used ginger syrup cut with lemon juice instead of ginger liqueur This reminded me of a Cuban Chanchanchará - sweet and spicy and carmelized flavors- even though that is honey and lime and rum. Would make again
Jessie
I didn’t add the sugar and was very good I hadn’t. I agree that a touch more ginger and less Sherry might balance this better. Still a lovely co*cktail.
LC
Strong. Increased ginger liquor to 1.5 ounces as per suggestion here. Made pitchers of it for a small party - and everyone left very drunk.
Shimo
Has anyone used broiler to caramelize orange slices?
rich and flavorful!
I really enjoyed this and would make it again. Love the caramelized orange on top, and would make this for friends at a dinner party.
Ash
Unfortunately we did not have ginger liqueur or any sherry, but I subbed the sherry for 1/2 oz Averna amaro and took a slightly different take on a ginger syrup. I grated a thumb of ginger and pressed out 1/2 oz ginger juice and used 1/2 oz simple syrup in place of the liqueur. We’d definitely try this version again. And if we ever get our hands on that sherry I’d love to make the actual recipe, too.
David
The amaro will give a significantly different flavor profile. Not bad, just different. Amontillado is a dry sherry aged in oak. A dry white wine, especially a barrel-fermented or barrel-aged one, would be a closer substitute.Delicious co*cktail! We use an intense ginger syrup (from Cooks Illustrated) cut 50:50 with vodka in lieu of the ginger liqueur.
Charlotte
Instead of ginger liqueur, I made a simple syrup (sugar, water, 1/2 TSP of vanilla, drop of orange extract, 2 oz of shaved ginger), then, when making the co*cktail, added 1/2 oz of cognac as well. Worked out well!
Michael Greis
This is a terrific recipe. I like the ginger syrup version. I used 3/4 ounce of the syrup, but could have gone with 1/2 ounce as well. Experiment with how much ginger you add when making the sugar syrup. I also have ginger extract, and floated a few drops on top to accentuate the ginger flavor. Use the most flavorful oranges you can find for any drink with fresh squeezed orange juice...otherwise the flavor is muddy and weak.
Paul
Make a ginger simple syrup by slicing ginger into a saucepan with simple syrup.
quistuipater
Way too sweet ... I'm going to try using lemon slices and lemon juice or lemon and orange juice. The ginger liqueur is great but also too sweet so ginger extract might be a better choice.
Susan Stevens
Is it possible to "brule" the orange slice using the slice, sugar and small blowtorch instead of placing it in a frying pan?
Sean
we've done that in many kitchens where I've worked. Get as spread out of a torch tip as you can find. Bonus if it has a diffuser.
Mark
Instead of sugar and ginger liqueur, I make a ginger simple syrup using fresh ginger sliced into a 1:1 mix of sugar and water in a saucepan. Delicious!
Private notes are only visible to you.
