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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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Servings: 1 cocktail


  • 8 oz Verjus Rouge
  • 1 batch Cinnamon, ginger and orange oleo saccharu (see notes)

Cinnamon-Ginger-Orange oleo Saccharum

  • 1 each Large cinnamon stick toasted
  • 1 each Zest of an orange
  • 1 nuckle Ginger
  • 1/2 cup Turbinado Sugar


  • 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