No Ragrets
Originally slated for a ginger beer highball, this non-alcoholic cocktail was just too good on its own!
Print
Pin
Servings: 1 cocktail
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
Instructions
Cocktail Instructions
- 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.