What's new here: Charring the whole orange slice (peel included) caramelizes its sugars and adds a smoky bitterness from the peel — and the visible specks of char are part of the look.
Method
- Char both orange slices. For the garnish slice, carefully remove the peel and separate the segments.
- Muddle the charred slice with peel in your shaker.
- Add the tequila, triple sec, lime juice and simple syrup, and shake vigorously with ice.
- Double strain into a coupe and garnish with the charred orange segments.
A rule worth breaking
Double straining alone leaves visible specks of char in the drink. That turns some people off — but I kinda like it. If it bothers you, pour the drink through a coffee filter instead of straining.
Seasonal note
Sumo oranges are in season roughly January through April. Any sweet, easy-peeling orange works the rest of the year.
Enjoy!
Techniques used
- Charred Citrus — Char citrus slices before muddling or garnishing for caramelized sweetness, a gentle smoky bitterness and a dramatic look.