Since we are moving to Austin, and since the hubby and I are both University of Texas alums, it’s only fitting that we try out a cocktail called the Burnt Orange.
I found this recipe through Rufus’ Guide to Food and Spirits, which is fast becoming one of my favorite sources for great cocktail recipes. If you’ll remember, not too long ago, they inspired me to crack open the brandy (which I normally only use for cooking, and even then only around Christmas), and I found myself doing the same thing again this week.
I enjoyed the Burnt Orange, and it got a good review from the hubby, too. Next time I think I might try it with bourbon instead. But, as hubby pointed out, everything is better with bourbon.
Adapted from this recipe; makes 2
2 dashes orange or Angostura bitters*
6 oz brandy
Juice oranges into a shaker filled with ice, reserving a thin slice or two for garnish. Add the brandy and bitters and shake vigorously. Strain into a martini glass and garnish with orange slices.
* I used blood orange bitters and it was a really nice touch.