Page 318 - A Literary Holiday Cookbook

from The Phantom of the Opera by Gaston Leroux

Makes 1 cocktail

“They were marvelous red roses that had blossomed in the morning, in the snow, giving a
glimpse of life among the dead.”

This cocktail’s distinctive charred orange slice garnish plays two roles. Of course, it’s
visually striking, but it also adds a contrasting smoky flavor to the otherwise sweet, citrusy
notes of the drink.

INGREDIENTS
3 ounces Rosa Regale red wine, chilled

1½ ounces triple sec, chilled

1 ounce blood orange bitters
1 round orange slice *

Special Tools
Chef’s torch

INSTRUCTIONS

1 Combine wine, triple sec, and bitters together in a wineglass. Set

aside.

2 On a clean, nonflammable surface (such as a granite countertop),
use a chef’s torch to scorch the top of the orange slice. Be sure to

use the torch safely and in accordance with product guidelines. Lay
the orange slice on top of the liquid in the glass, scorched-side up.

Serve to a prima donna after a performance at the Paris Opera House!

* Be sure the diameter of the orange slice is small enough to fit

inside the glass. This may necessitate using a small orange or