Both colorful and refreshing, this blue curaçao cocktail from the brunch menu at The Oliver in Kansas City is proof positive that modern blue drinks have a place at the bar.
1 ½ oz. spiced rum
½ oz. fresh lemon juice
1 oz. fresh orange juice
½ oz. falernum
½ oz. Cognac
½ oz. blue curaçao
½ oz. orange oleo saccharum
2 dashes Angostura bitters
Tools: shaker, strainer
Garnish: orange slice
Shake all ingredients with ice to chill, and strain into a snifter filled with fresh ice. Garnish.
Orange Oleo Saccharum: Using a vegetable peeler or sharp paring knife, remove the zest from three medium-sized oranges, then muddle the zest into three cups of sugar. Leave mixture in a sealed container overnight, making sure the orange zest is submerged in the sugar. Add one cup of boiling water to the mix, and stir to fully dissolve sugar. Strain the orange zest from the syrup and discard the solids; keep refrigerated.
Sean Paddock, The Oliver, Kansas City, MO
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