• 1.5 oz. Glenmorangie 10 Year

  • 1 oz. Fall Sherbet 

  • Cock -n- Bull Ginger Beer 

  • Brandied Cranberries and Candied Ginger

TO MAKE SHERBET: In a small saucepan, combine the oleo-saccharum with peels (recipe below) with 4 oz. fresh orange juice and 2 oz. fresh lemon juice over medium heat, but do not boil. Add
1 /2 cup cranberries and 1 cinnamon stick, slowly stir to dissolve. Once thickened, remove from the heat, and strain into bottles. Will keep for 2 to 3 weeks in the refrigerator. 

TO MAKE OLEO-SACCHARUM: Peel 2 oranges and 1 lemon using a Microplane grater or vegetable peeler. Add peels to a bowl and cover with sugar. Using a muddler, press the peels into the sugar. Let sit for 1 hour. Mix before using. Use the peeled fruit for juicing. 

TO MAKE GARNISHES: To make brandied cranberries bring 3/4 water and 3/4 cup sugar to a boil in a small pot. Add 6 oz. cranberries and stir until coated in syrup. Cook until just before the cranberries start to pop. Remove from heat and transfer to a glass jar. Add cinnamon stick. Pour in 1 /4 cup brandy and 1 /4 cup amaretto. Cover and let chill in the fridge for at lease 48 hours before using. Candied ginger is available at most grocery retailers. 

TO MAKE COCKTAIL: Stir all ingredients with ice and strain into a chilled coupe. Twist orange peel over the glass and discard. Garnish with roasted coffee beans.