Like a sunset in a glass, this two-tone cocktail sparkles for you and your guests. With or without the spiced rum, it makes a refreshing thirstquencher for parties any time of year.
PREP: 15 MIN. COOK: 15 MIN. + COOLING MAKES: 10 SERVINGS
3 medium oranges
11/2 cups turbinado (washed raw) sugar
11/2 cups water
1 cup fresh mint leaves 8 slices fresh gingerroot
Crushed ice 5 oz. spiced rum, optional 1 bottle (1 liter) club soda, chilled
1. Using a vegetable peeler, remove colored layer of peel from oranges in strips, leaving white pith. Cut oranges crosswise in half; squeeze juice from oranges.
2. In a small saucepan, combine the sugar, water and orange juice; bring to a boil. Stir in mint, ginger and orange peel; return to a boil. Reduce heat; simmer, uncovered, about 10 minutes. Cool the syrup mixture completely.
3. Strain syrup, discarding solids. To serve, fill 10 highball glasses halfway with ice. Add 2 oz. syrup and, if desired, 1/2 oz. rum to each glass; top with soda.
1 SERVING 134 cal., 0 fat (0 sat. fat), 0 chol., 25mg sod., 34g carb. (32g sugars, 1g fiber), 1g pro.