For the Brûléed Oranges

1 small orange, thinly sliced

1-2 teaspoons sugar


For the Cinnamon-Sugar Rim

1 tablespoon sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon salt


For the Cocktail


1.5 oz dark rum

1.5 oz fresh apple cider

0.75 oz fresh squeezed orange juice

4 oz Powell and Mahoney Ginger Beer

Dash Angostura bitters



To make the brûléed oranges, sprinkle one side of the orange slices with sugar. Heat a dry skillet over medium-high heat. Once the skillet is hot, add the orange slices sugar-side down and cook until lightly caramelized, about 1-2 minutes. Remove the orange slices from the skillet and place them on a plate with the brûléed-side facing up. Set aside.

Stir together all of the ingredients for the cinnamon-sugar rim and place the mixture on a small plate. Wet the rim of your glasses with some apple cider. Then invert the glasses over the cinnamon-sugar mixture, pressing down to coat.

Place a few ice cubes in your glass. Add the rum, apple cider and orange juice and stir to combine. Pour over the P&M Ginger Beer and add a dash of Angostura bitters. Stir gently to combine. Garnish with a slice of brûléed orange. Serve immediately.

Recipe + Photography by:

Liz Harris of