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–+ servings

No Ragrets

Originally slated for a ginger beer highball, this non-alcoholic cocktail was just too good on its own!
5 from 2 votes
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Course: Drinks
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
  • 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.