No Ragrets
Originally slated for a ginger beer highball, this non-alcoholic cocktail was just too good on its own!
Cinnamon-Ginger-Orange oleo Saccharum
  1. Combine verjus Rouge to the bag of oleo saccharum and mix well
  2. Fine strain into a serving glass that is filled with fresh ice
  3. Garnish with an orange zest or cinnamon stick
Sub Ingredient Instructions
  1. Chop ginger into small pieces and add to a ziploc bag.
  2. Peel and chop zest of 1 orange and add to the ziploc bag along with ½ cup turbinado sugar
  3. Break up the cinnamon stick and lightly toast to release the oils
  4. Add toasted cinnamon to the ginger, orange and turbinado sugar ziploc bag
  5. Seal the bag, removing as much air as possible and let rest for 4 hours