Necessity was truly the mother of invention when a barman’s girlfriend became annoyed at how many oranges wound up in the garbage after their peels were used as garnishes. Thomas Leggett realized he could save the fruit juice by making a cordial out of it. And, thus, this cocktail, named for its inspiration, was born.
¾ oz. white rum
¾ oz. gin
¾ oz. yellow Chartreuse
¾ oz. orange cordial
½ oz. fresh lemon juice
5 drops Bittermen’s Burlesque bitters (orange bitters are a fine substitute)
Tools: shaker, strainer, fine strainer
Glass: Collins or Pilsner
Garnish: mint sprig
Combine all ingredients in a shaker with ice. Shake, double strain into an ice-filled glass and garnish.
1 cup simple syrup (1:1)
Peel the oranges and reserve the peels. Juice them to make about one cup of orange juice. Combine the juice with the simple syrup and reserved peels. Let the mixture sit for 2 days in the refrigerator, then strain into a glass bottle.
Thomas ‘T’ Leggett, The Roosevelt, Richmond