It may be springtime, but this cocktail tastes like Christmas to me! Close the blinds, I have “no regrets”* about enjoying a wintery cocktail on a bright summery day. The cinnamon, ginger and orange flavor reminds me of the spices of fall.
This cocktail is so good that I completely forgot it’d been made without any alcohol at all!
*And yeah, the cocktail name is a reference to this meme…
How to make this Non-Alcoholic Cocktail
Chris originally created this drink with the intention of adding ginger beer and creating a “highball” style drink. But after tasting the intensity of the Oleo Saccharum, we both agreed that the added ginger just wasn’t necessary. (In fact, he made a version for me with some spicy ginger beer. Hoo boy was it spicy!
So on second thought, he just left it out! And the result is an incredibly flavorful and compact little drink that fits perfectly in your Old Fashioned or Bucket glass. Drop in a single rock and you have something that looks awesome and tastes amazing. I think you’ll forget that it’s completely booze free!
Copyright A Bar Above
A crazy idea we might just try this fall: consider batching this into a “Punch” for a family friendly large batch cocktail for the holidays!
SMOOTH BAR SPOONS (2PC)
Your tried-and-true stirring sidekicks. Heavyweight solid handles make these spoons glide through the ice effortlessly. Perfect for any mixing glass or shaker, you’ll be stirring in style!
No Ragrets
Equipment
Ingredients
Cocktail Ingredients
- 8 oz Verjus Rouge
- 1 batch Cinnamon, Ginger and Orange Oleo Saccharu see notes
Cinnamon-Ginger-Orange Oleo Saccharum Ingredients
- 1 each Large Cinnamon Stick Toasted
- 1 each Orange Zest
- 1 knuckle Ginger
- 1/2 cup Turbinado Sugar
- 1 each Fresh Orange Juice 1 large orange
Instructions
Cocktail Instructions
- In a shaker, combine Verjus Rouge with the whole bag of oleo saccharum and shake for 15-20 seconds.
- Fine strain into a serving glass with fresh ice.
- Garnish with an orange zest and/or cinnamon stick.
Sub Ingredient Instructions
- Peel the zest of 1 orange and add to the sealable bag along with the Turbinado sugar.
- Break up the cinnamon stick and lightly toast to release the oils.
- Add toasted cinnamon to the bag with the zest and sugar.
- Chop ginger into small pieces.
- Juice the orange you already zested and blend the ginger and orange juice together.
- Add the blended ginger & orange juice to the bag, covering the sugar, cinnamon, and orange zest.
- Seal the bag, removing as much air as possible and let rest for 4 hours.
Wanted to point out your recipe doesnt actually say to add the juice of the orange anywhere like the video shows. If this is meant to be mixed with orange juice as shown in the video, you might want to add that into the written instructions for clarity since I went and ate my orange as a snack while waiting for my oleo saccharum to be ready, only to discover i needed orange juice. Guess its time to improvise.
Well, you are absolutely right! I just adjusted the recipe and really appreciate you pointing that out. So sorry for the confusion!