Citrus season brings a variety of tart fruit to farmers markets and grocery’s stores. It’s the best time of year for sours and tiki drinks as well as beauti, bright garnishes. One of my favorite ways recently to serve them is bruleeing them. They lend a beautiful caramel depth of flavor to any drink. Muddling or garnishing cocktails with these brûléed fruits will up your cocktail game! If you have have had a bruléed grapefruit for breakfast, you know the simple winning combo of carmalized citrus. White sugar is classic and neutral flavored, but why not try mixing up the sugars you use to brûlée?! Brown sugar, coconut sugar, demerara… each will lend a different flavor to the broiled citrus fruits and cocktails they are used in. Rum and demerara sugar would be a great match while brown sugar would go swimmingly with bourbon. This Winter G&T uses bruleed blood oranges that infused the cocktail with carmalized goodness that pairs so well with the spices. Find out how to brûlée citrus for cocktails below. Some key things to keep in mind when brûléeing fruit: -make sure the citrus has no access moisture. You still want to to me juicy, but the […]