Originally slated for a ginger beer highball, this non-alcoholic cocktail was just too good on its own!
Cinnamon, ginger and orange oleo saccharu
Cinnamon-Ginger-Orange oleo Saccharum
Large cinnamon stick toasted
Zest of an orange
Combine verjus Rouge to the bag of oleo saccharum and mix well
Fine strain into a serving glass that is filled with fresh ice
Garnish with an orange zest or cinnamon stick
Sub Ingredient Instructions
Chop ginger into small pieces and add to a ziploc bag.
Peel and chop zest of 1 orange and add to the ziploc bag along with ½ cup turbinado sugar
Break up the cinnamon stick and lightly toast to release the oils
Add toasted cinnamon to the ginger, orange and turbinado sugar ziploc bag
Seal the bag, removing as much air as possible and let rest for 4 hours