Ingredients
1 medium orange
1 tablespoon plus 1 teaspoon granulated sugar
4 cups iced tea
1 cup Grand Marnier
Ice
4 lemon wedges
Method
Sources
📖
Recipe1M+
dataset
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Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Perfect ice spheres — minimal surface area, maximum chill
Orange bitters — dry martini, gin and tonic, whiskey cocktails
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Perfect ice spheres — minimal surface area, maximum chill
Orange bitters — dry martini, gin and tonic, whiskey cocktails
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using a zester, cut as many long strips of zest from the orange as you can and set them aside. cut off and discard the remaining white pith, and cut the orange into 8 pieces. place the orange pieces in a small bowl and sprinkle the sugar over them. muddle until no large chunks remain. divide the orange mixture among 4 iced tea glasses. add 1/4 cup of grand marnier to each glass and stir well. fill each glass halfway with ice. divide the reserved zest among the glasses, then fill the rest of the way with ice. fill the glasses with iced tea and serve with a lemon wedge.