Mulled orange syrup was made specially for the Andrew Jackson’s Inaugural Orange Punch. I attempted to increase its spiciness and flavour intensity so I doubled amount of orange zest and added more spices including cardamom and star anise.
My mulled orange syrup has became rather spicy then citrusy. Certainly there is a sweet orange hint at the background but it is a bouquet of spices that dominates in the syrup’s taste.
Besides mentioned orange punch, the syrup would be nice addition to the Old Fashioned (combined with a dash of orange bitters instead of regular sugar or simple syrup). Also it can add some depth and finesse to the unpretending Screwdriver.
My version is based on the original recipe that can be found in the Chuck Taggart post.
Ingredients:
- zest of two oranges (no white pith allowed),
- 200 grams sugar,
- 200 ml water,
- 2 cloves,
- 3 allspices berries,
- 1 cinnamon stick,
- 2-3 cardamom pods,
- a half of star anise pod,
- a pinch of grated nutmeg.
Crush spices except cloves and nutmeg in a mortar.
Cut orange zest to small pieces.
Place it with sugar in a saucepan and muddle until sugar gets soaked with orange zest oils. Sugar should be of pale orange colour.
Then add water and bring it to the boil. Stir sugar until it dissolves. Add spices and simmer for 15 minutes.
Remove from heat and let sit for several hours. Then strain.
There will be turbid suspension distributed in the syrup. It will gather at the top after hour or two and then can be easily removed from the syrup’s surface.
