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Sunday, April 28, 2013

Orange you thirsty?

With spring in the air and kitchen renovations on my mind, I am stepping back into active blog duty. It is party season and there is much to celebrate at Jonny Sparks Lounge.

We've been busy brewing beer, cooking up new recipes, mixing cocktails and planning a long overdue down-to-the-studs kitchen remodeling project. And it all kicks off now with orangecello.

About six weeks back, while celebrating a very special occasion at JSL, I juiced navel and blood oranges for some fresh breakfast beverages. Then I took the rinds, being sure not to get any pith, and soaked them in a bottle of vodka. You can see the recipe we used under the limoncello postings - 750 ml of vodka with 3 pounds of lemons (or oranges) zested and steeped together for six weeks.

Today we added the simple syrup of 750 ml of water and 3 cups of sugar, and returned the liquid to a dark cabinet to steep some more. By the time the renovation is done we will be ready to pour the sweet citrus liqueur and share with lounge regulars.

Be sure to make your reservation now for the reopening bash! While the kitchen is closed during the renovation we will be sharing restaurant experiences.

1 comment:

  1. We tapped the orangecello today and it is even better than the lemoncello.

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