Ingredients
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
Method
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.