Burnt Orange Tonic With Rosemary
This smoky, citrusy cocktail gets an herbal lift from the rosemary and just a hint of bitterness from the citrus pith. (Like your drinks sweeter? Add a bit of simple syrup.) The drink is ideal for wintertime, when citrus fruits enter their peak season, bringing a wide variety of oranges that deserve to be consumed with gusto. As good as navel oranges taste year-round, come December, they’re extraordinary. If you’ve yet to experience the wonders of a Cara Cara orange, you must. Blood oranges, tangerines, mandarins and clementines will also work beautifully in this cocktail. You will have enough broiled orange slices for 3 to 4 drinks.
Makes 1 serving
FOR THE BURNT ORANGE SLICES:
2 large Cara Cara oranges (see headnote) 1 tablespoon olive oil, plus more for the pan 2 tablespoons honey
1⁄4 teaspoon flaky sea salt
4 sprigs fresh rosemary
FOR THE DRINK:
3 broiled orange slices
1 ⁄4 cup pomegranate juice
One (7.5-ounce) can ice-cold tonic water 1 sprig fresh rosemary
Ice
Make the burnt orange slices: Position a rack 6 inches from the broiler and preheat to 500 degrees.
Line a large sheet pan with foil and lightly oil it. Trim the ends off the oranges, then slice each one into six rounds about 1⁄4-inch thick. Place on the prepared pan, drizzle with the olive oil and honey, and toss well to coat. Spread the orange slices in a single layer and sprinkle with the salt.
Broil for 10 to 12 minutes, or until the orange slices begin to darken and caramelize. Add the rosemary and continue broiling for another 1 to 2 minutes, or until fragrant, watching closely so that neither the herbs nor oranges burn. Transfer the sheet to a wire rack and let cool completely, about 10 minutes.
Make the drink: Place the orange slices on the bottom of a highball glass. (If your orange slices stick to the sheet pan, use a thin metal spatula to loosen them.) Add the pomegranate juice and gently muddle. Add the tonic water and rosemary sprig and stir. Top with ice and serve.
Storage note: It’s best to use the broiled orange slices right away, but they can be refrigerated. Place the slices in an airtight container with parchment or wax paper between the slices and refrigerate for up to 3 days.