A Clockwork Orange Recipe

Make sweet & sour

In a clean mixing glass or jar combine fresh lemon juice, fresh orange juice and 1:1 simple syrup. Stir or shake briefly to combine. Chill in refrigerator until ready to use. Yields about 10 oz (enough for multiple cocktails).

Prepare orange wheel

Take one thin orange wheel (about 1/8" thick). Pat dry with a paper towel. Evenly sprinkle 1 teaspoon granulated sugar over one side of the wheel so it is lightly coated.

Caramelize orange

Using a culinary torch, hold the flame about 2–3 inches from the sugared side and move steadily until the sugar melts and caramelizes to a deep amber (about 15–30 seconds). Be careful not to burn the peel. If you don't have a torch, caramelize in a skillet over medium-high heat: place the sugared side down in a dry skillet and press gently until sugar melts and browns, about 30–45 seconds. Allow to cool on a sheet of parchment.

Build and stir

Fill a mixing glass with plenty of ice. Add 2 oz Maker's 46, 0.75 oz Licor 43, 0.75 oz chilled house-made sweet & sour, and 2 dashes Regan's orange bitters. Stir briskly for 20–30 seconds until well chilled and slightly diluted (target ~25% dilution by weight).

Strain and serve

Strain the cocktail into a rocks glass over one large ice cube or ice ball. Discard any small ice chips.

Finish with caramelized orange

Float the caramelized orange wheel on the ice, sugared/caramelized side up. Express the orange peel oil over the drink before placing the wheel: hold the peel about 2–3 inches above the glass and give a short firm squeeze to release oils. Optionally drop a light flamed orange peel over the drink briefly to accentuate aromatics (be cautious with open flame).

Serve

Serve immediately while garnish is aromatic. Recommend a short tasting note: warm vanilla and caramel from Maker's 46 and Licor 43, bright citrus from the bitters and sweet & sour, and smoky caramel aroma from the torch.