Orange Daiquiri Recipes

Steps:

• Using a vegetable peeler or zester, remove the zest of the orange, taking care to leave the pith behind.
• In a small saucepan over medium heat whisk together the sugar with 1/4 cup water and the orange zest. Bring to a simmer and remove from heat. Cool to room temperature.
• Reserve 4 strawberries for garnish and remove the hulls and roughly chop the remainder. Add the strawberries with the juice of the orange to a blender and fill with ice. Add the cooled orange simple syrup and blend until smooth. Add the rum, if desired, and blend. Pour into glasses and garnish with reserved strawberries.

Steps:

• In a blender or a food processor, blend all the ingredients except the lime slice for 10 to 20 seconds. Pour into a chilled cocktail glass and garnish with the slice of lime.

Steps:

• Simple Syrup:
• Combine sugar & water in small saucepan. Warm to form simple syrup, swirling pan to dissolve sugar. Chill before using to make cocktail. The extra syrup will keep indefinitely in the refrigerator.
• Cranberry Syrup:
• Bring syrup to a boil with orange zest & cinnamon. Add cranberries, reduce heat to low-medium and cook until all berries have popped. Remove from heat and let steep for a half hour. Pass mixture through the strainer, pressing only gently on the solids with back of ladle or spoon (too much pressure turns the syrup into more of a jelly). Goal is clear, bright, dark pink syrup.
• Poached Cranberries:
• Follow procedure for syrup EXCEPT stop as soon as a couple of berries start to pop. Chill. Goal is to leave berries intact and just cooked enough to be edible (the remaining syrup is tasty but too weak in cranberry flavor to use in the cocktail).
• Cocktail:
• Fill a cocktail shaker with ice. Add rum, lime juice & cranberry syrup. Shake and serve up in a martini glass, garnished with poached cranberries.

Steps:

• In a cocktail shaker, combine rum, juices and simple syrup; shake well. Strain into 2 ice-filled old-fashion glasses. Garnish each with a twisted zest strip.