In Home Chefs Club, Recipes

Prep time: 10 minutes

Infusion time: 1 hour

Total time: 1 hour 10 minutes

Serves 2

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30 ml (1 Tbsp) castor sugar

1 orange, peeled (keep peels)

6 cardamom pods, bruised

2 cinnamon sticks

2 whole star anise

2-3 cm fresh ginger, sliced

250 ml (1 cup) brandy

60 ml (1/4 cup) KWV Van Der Hum Liqueur

45 ml (3 Tbsp) orange juice

Dash of lemon juice, to taste

Willow Creek Red Fig and Vanilla Balsamic Reduction

Lemon slices, to garnish

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Combine the castor sugar and orange peels and allow to sit until needed.

Combine all the spices and ginger with the brandy and liqueur and allow to infuse for about 1 hour.

Prepare the glasses by dipping the rims into the orange juice and then into the infused orange sugar.

Strain the infused cocktail into glasses. Add a dash of lemon juice if preferred and garnish with a slice of lemon.

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