Bourbon Brûlé

By Florence Fabricant

Bourbon Brûlé
Andrew Scrivani for The New York Times
Rating
5(307)
Comments
Read comments

I mixed bourbon, ginger liqueur and sherry with a little fresh orange juice. And in a moment of inspiration, I gussied up the orange garnish by caramelizing the slices before placing them afloat in the drinks. I loved the way it looked and how it tasted. The sweet seared orange perfumes every sip.

Featured in: Bourbon’s Affinity for Ginger

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:2 drinks
  • 1medium navel orange
  • 1teaspoon sugar
  • 3ounces bourbon
  • 1ounce amontillado sherry
  • 1ounce ginger liqueur
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

214 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 13 grams sugars; 1 gram protein; 3 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Slice the orange in half horizontally. Cut a thin slice (no more than ⅛ 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 ¼ cup.

  2. Step 2

    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.

Ratings

5 out of 5
307 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Mark

Instead of sugar and ginger liqueur, I make a ginger simple syrup using fresh ginger sliced into a 1:1 mix of sugar and water in a saucepan. Delicious!

Joe

This was good, and a great presentation. Made this at Christmas for family and friends. To my personal taste, I thought increasing the ginger liqueur to about 1.5 oz brightened up the flavor noticeably and made for a more festive cocktail.

Paul

Make a ginger simple syrup by slicing ginger into a saucepan with simple syrup.

Vivian Rabenstein

I made this in a large batch (about a gallon) at my 31st birthday party and this drink was a hit! I got so many compliments on this recipe. The only thing I changed was I added some water to make it a little easier to drink.

Groovdoc

Ok, but will not make again. The brûlée orange were fun but orange juice, in my experience results in flat cocktails. Would acid adjust the OJ with citric acid if I would try again

this was a hit - one small edit

This drink was a hit at my holiday dinner. I make lots of cocktails and people were saying this was their favorite of all the ones I’ve made. Small edit to the recipe - I caramelized BOTH sides of the orange slice and I used blood oranges. Amazing drink! Perfect for the holidays!

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.