Liquid Sunshine

(Whisky & Cara Cara Orange Cocktail)

Like many New Englanders, I consider myself plenty hardy. Cold temperatures in winter? A little ice & sleet? No problem. A dip in the ocean on a Maine beach in May, when the water is still bone-chilling, but the sunshine is warm? I’m there. But…BUT… the winter gloom gets me every time! I tease my husband that I’m solar powered, and if I don’t get my fix I’m going to much less lively and spry!

So, with that in mind, we made a quick trip down to Southern Florida, and stayed just north of Miami Beach. The air was warm, the sands were soft, and there was most definitely plenty of sunshine! My vitamin-D collector was in full glory, sunbathing on the pool deck (I use a high SPF, don’t worry!), then diving into the ocean and pool with my boys. It was amazing.

While down there, my husband & I had the chance for a night out (thanks to my in-laws offering to watch the kids!), and we chose to go to one of Miami’s great steakhouses, Bourbon Steak. Michael Mina and Gabriel Fenton have created a space and menu that is simply divine. There are plenty of old-school favorites sharing space on the menu with new classics. The service was just the right mix of knowledgeable and attentive. The fresh seafood appetizers were amazing. The woodsmoke flavor of the perfectly-cooked steaks, and the savory, rich sides were incredible. Their gourmet carrot cake had me blissed out in a cream cheese frosting heaven!

Their wine list is also most impressive, and we had a lovely (and well recommended) bottle with the food, but what I was really intrigued by was the cocktail menu. There was plenty of variety to choose from, but I zeroed in on a Japanese whisky based drink that turned out to be both amazingly well rounded and tasty. So tasty that when I arrived home, I was inspired to do some more playing around with whiskies in mixed drink form. Taking cues from the warm days and citrus fruits of the Sunshine state, I created “Liquid Sunshine”, to bring a little bit of my southern expedition back north.

Smoky Canadian whisky is blended together with simple syrup, fresh lemon juice, Cara Cara Orange juice, and a few dashes of Bitters Lab’s Wild Rosehips & Pinyon Pine bitters, to make a refreshing and lightly sweet whisky cocktail.

This cocktail will bring a smile to your face, and a dream of summer to your mind.

Liquid Sunshine (Whisky & Orange Cocktail)

makes two 6 ounce drinks

6 ounces freshly squeezed Cara Cara orange juice

4 shakes of the Bitters Lab’s Wild Rosehips & Pinyon Pine bitters

4 ounces Canadian whisky

1 ounce simple syrup

1 ounce freshly squeezed lemon juice

ice

Cara Cara orange wheels for garnish

Place all of the liquid ingredients into a shaker with a generous handful of ice.

Shake for thirty seconds, or until the cocktail shaker is frosted.

Strain the cocktail into to coupe glasses, and garnish with thinly sliced Cara Cara orange wheels.

Enjoy!