|Strange Déjà Vu|
* To make orange and ginger infused gin, peel one large orange. Place half of peels in oven at 200for an hour and a half until orange peels have dried out. Cut 1.5 inches of ginger in to quarter inch disks. Place dried orange peels, fresh orange peels and ginger into a jar with a 750 ml bottle of gin (use a quality gin of your choosing).
** To make orange tea syrup brew 1 cup of hot water with 2 tea bags of orange tea (I just used Tazo Tea, I'm sure you could find other teas that work great if not better). Add tea to pot with 1 cup of sugar over low heat until all the sugar has completely dissolved into tea. Let cool and bottle.
*** Victoria's orange twisted bitters have a bitter orange peel, cinnamon and clove kind of taste. You could probably substitute for 2 parts Angostura orange bitters and one part Angostura bitter. I measured my bitters for this recipe just because the spout on Victoria's bitter is very small and only allows for small drops at a time.
I have to thank Jamie Bourdreau and Simon Ogden (Head bartender of Veneto Tapa Lounge here in Victoria B.C.) for introducing me to the technique of toasting.