Sunset Daquiri

Makes: 1 fiery orange daquiri

Before peak passion fruit & citrus season starts to go into the sunset, here’s a drink to make the most of it and enjoy what remains.

INGREDIENTS

GROUP A: CITRUS OLEO SYRUP

• 1 blood orange

• 1 navel orange

• 1 minneola orange

• 1/4 cup + 2 tbsp granulated brown sugar

• 1/4 cup water

GROUP B: PASSION FRUIT SYRUP

• 1 granadilla

• 1 passion fruit

• 2 tsp granulated brown sugar

• 1/2 a lemon, juiced

GROUP C: DAQUIRI

• 2 oz white rum

• 1/2 oz freshly squeezed lime juice

• 1/2 oz passion fruit syrup

• 1/2 oz citrus oleo syrup

• 3 tsp simple syrup

• 1 dash grapefruit bitters

• Cubed ice

• Orange peel, to garnish

METHOD

Make ahead:

• Citrus oleo syrup: Peel all the oranges. Set 2 large peels aside (refrigerate them in an air-tight box overnight, they will stay fresh). Add peels to a bowl with the granulated brown sugar and smash down on them every few hours. Let the peels macerate for at least 4 hours, up to 24 hours. Juice the peeled oranges. Bottle the juice and refrigerate till it’s time to use. When you're happy with the level of maceration of the peels, squeeze tightly and strain them to obtain that beautiful aromatic citric oil (oleo saccharine). Add these peels, 1/4 cup of the orange juice, & 1/4 cup water to a cookpot and simmer on medium heat for 10 minutes. Strain and let it cool. Mix the oleo saccharine with the strained syrup, shake well, and refrigerate for up to a month.

• Passion fruit syrup: Cut the granadilla and passion fruit in half, scoop out the insides from both, and add to a blender. Add the sugar and lemon juice and blend well. Strain and discard the seedy mush. Store the syrup in an air-tight jar for up to 3 weeks.

Day of:

• Add all Group C ingredients except for the orange peels, to a cocktail shaker. Short shake for about 10 seconds, and strain into a chilled coupe. Garnish with a twisty orange peel.