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Gotta Wear Shades

December 12, 2012

[Photograph: Brian Oh]

This recipe from Josh Berner of Ripple in Washington, DC yields a simple, citrusy variation of the classic Champagne cocktail.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: silicone candy molds or mini metal ice cube tray

Ingredients

serves makes 1 cocktail, active time 10 minutes, total time 1 hour 10 minutes

  • For the Orange Sugar Cubes:
  • 2 cups sugar
  • 4 tablespoons orange juice (no pulp)
  •  
  • For Each Cocktail:
  • 1 orange sugar cube
  • 1 dash cherry bitters (such as Fee Brothers or Bittercube Cherry Bark Vanilla Bitters)
  • Sparkling wine
  • Garnish: strands of shaved pear

Procedures

  1. For the orange sugar cubes: Mix the sugar and orange juice in a bowl until evenly distributed. Pour the mix into a metal mini ice cube tray or silicone candy mold and bake in oven at 200°F until hard and dry, about 1 hour. Let cool.

  2. For each cocktail, place one orange sugar cube into flute glass. Add cherry bitters, top with sparkling wine. Garnish with strands of shaved pear.

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