COSTA BRAVA COCKTA I L
1 orange 1 tablespoon caster sugar to sprinkle ¼ cup water ¼ cup sugar ¼ cup Cointreau ¾ cup dry sherry (such as manzanilla or fino) 2 cups fresh orange juice, chilled
Cut a thin slice off one end of the orange, discard this and then cut 6 very thin slices. Save rest of orange for another use. Sprinkle sugar over one side of the slices. Heat a fry pan and cook slices in batches, sugar side down until caramelized. Remove from pan and put to one side.
Heat water and sugar in a small pot, stirring until sugar is dissolved. Place in the fridge to cool for at least 30 minutes. This syrup can be made up to a week in advance.
In a serving jug mix chilled sugar syrup, Cointreau, sherry and orange juice. Place a few ice blocks in 6 tumblers, pour over cocktail and swirl to combine. Top each glass with a slice of caramelized orange and serve. Makes 6