SUNSET IN MILAN MOCKTAIL with Spicy Orange Rooibos

Pairs well with: charcuterie, bruschetta, pre-dinner drinks with friends.

Ingredients:

• 90 ml (3 oz) Four O’Clock® Spicy Orange “vermouth”
• 45 ml (1.5 oz) Non-alcoholic red bitter
• 30 ml (1 oz) San Pelligrino Aranciata Rossa (Optional)
• 2-3 oranges for dried peel and for slice garnish

Four O’Clock® Spicy Orange Vermouth*:

• 750 ml bottle of white dealcoholized wine
• 2 tea bags of Four O’Clock® Spicy Orange Rooibos
• 1/2 tsp dried orange peel
• 1/2 cup of white sugar

Preparation:

For the Spicy Orange Vermouth:

1. Start by making the dried orange peel by preheating oven to 200 degrees F. Peel a thin layer of the orange skin into strips and place the peels on a baking sheet lined with parchment paper in a single layer. Bake for 30 minutes and allow to cool completely before using peels.

2. Combine all ingredients in a pot and heat over medium heat for 15 minutes, stirring occasionally to dissolve the sugar completely.

3. Remove from heat and strain out the tea bags and any solid pieces of orange peel.

4. Allow the mixture to cool, then transfer to a bottle or container. Refrigerate until ready to use. (Makes enough for approximately 9 drinks).

For the Mocktail:

5. In a rocks glass, combine the Spicy Orange Vermouth, the non-alcoholic red bitter and add ice. Top of with San Pellegrino Aranciata Rossa (if using).

6. Garnish with an orange slice and enjoy!

Inspiration from Dylan the mixologist

Four O’Clock® Moments Menu