NewburyportNews.com, Newburyport, MA

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December 11, 2013

A cocktail that's sensational this time of year

(Continued)

Servings: 1

2- to 3-inch strip of orange zest

1 demerara sugar cube (or 1 teaspoon raw sugar)

3 drops orange bitters

1 drop Angostura bitters

1 tablespoon club soda

2 ounces bourbon (or rye)

1 big or 4 normal ice cubes

To make the orange twist, use a vegetable peeler or paring knife and slice a long strip of zest off a clean orange. Make sure not to include the bitter white pith.

Twist the orange zest to help release its oils, then rub it along the inside of a tumbler, as well as along the rim. Reserve the zest.

Place the sugar in the bottom of the tumbler. Add both bitters directly to the sugar. Pour the club soda over the sugar to help to dissolve the sugar crystals. Muddle until melted. Add the bourbon and mix. When the mixture is smooth, add the ice.

Slide the reserved orange twist into the side of the glass so it sits between the ice and glass. Serve immediately.

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