NZ Life & Leisure - - Annabel Langbein -

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

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