It’s that time of year… for bourbon! Coming into the fall and holiday season we always default to a good bourbon cocktail or even on the rocks. Classic, nothing fancy and simple. We made this New York Times Bourbon Brûlé with one of our local favorites, Hudson Whisky and the fragrance of a sweet seared orange. Check out the recipe below. Cheers!
Slice the orange in half horizontally. Cut a thin slice (no more than 1/8 inch) from each half. Coat one side of each slice with the sugar. Heat a small, heavy skillet, preferably cast iron, on high. Place the orange slices, sugar-side down, in the skillet and sear for a couple of minutes, until lightly caramelized. Remove from pan and let cool, browned side up. Juice the rest of the orange; you should have about 1/4 cup. *For a smokier taste we used a culinary blowtorch on the sliced oranges instead of the skillet.
Combine bourbon, sherry, ginger liqueur and orange juice in a cocktail shaker with a few ice cubes. Stir briefly to chill. Strain over ice into two rocks glasses. Place an orange slice, caramelized side up, directly in each glass, sitting on top of the rocks. Serve.