DEHYDRATED Orange Slice Garnishes On The Fly!

To create a quick sort-of dehydrated orange slices((These slices will not be 100% dehydrated, but they will be firmer and more dried than previously. Depending upon how long you torch them and what size and type of torch you use, results will vary.)) using a torch((For better results use the Bernzomatic® DuraCast® Wide Surface Torch – Durable Cast Body Aluminum Construction for Cooking, Heat Shrinking, Metalworking, and Vinyl Wrapping (TS 4500 Torch)

(about $70, and the culinary outdoor and indoor searing blow torch handheld broiler attachment – Searzall Torch Attachment, Pro Grade, Chef Certified, Handheld Broiler, Perfect for Sous Vide Searing & Melting, for Use in Restaurants, BBQs, Home Kitchen & Camping –(often used for Sous Vide searing and melting) that attaches to the top of the blowtorch creating perfect searing temperatures without off-putting gas aromas)) for a single cocktail, follow these steps:

Materials:

1. Thinly sliced orange (cut as evenly as possible)
2. Culinary torch
3. Heat-resistant surface (e.g., a baking sheet or fireproof plate)
4. Optional: Fine sugar or a spice blend (for added flavor)

Steps:

1. Prep the Orange Slice:

Place the thin orange slice on the heat-resistant surface.

If desired, lightly dust it with fine sugar or spices to caramelize during torching.

2. Torch the Slice:

Hold the torch a few inches above the orange slice.

Move the flame in a circular motion to evenly heat the slice without burning it.

Focus on the edges first, as they tend to dehydrate faster, then move to the center.

3. Check for Dehydration:

The slice should turn slightly translucent and lightly browned around the edges.

The sugars in the orange will caramelize, enhancing both the appearance and aroma.

4. Cool and Use:

Allow the slice to cool for a few seconds.

Once cooled, it should have a firmer texture and be ready to garnish your cocktail.

This method gives a quick, visually appealing garnish with a hint of caramelized citrus flavor, perfect for an elevated cocktail presentation. As an added bonus you’ll be able to burn/char orange peels to create nicely flavored “burnt orange” simple syrup. I find that adding both burnt orange citrus peels PLUS peels that haven’t been seared and leaving them in the (rich) simple syrup for a few hours before removal makes the best, most flavorful burnt orange simple syrup.

In addition, once you’ve removed the heavily syrup coated peels from the burnt orange simple syrup you can add a mixture of equal parts Maraschino Liqueur, Peter Heering Cherry Liqueur, and 5 Star Brandy (to cover) and immersion blend them into a thickened mixture that you can then strain to remove any orange skin bits, and add that to hand whipped heavy cream for topping Hot Toddies, Ciders, and even Irish Coffees. Feel free to fold in a bit more of the Burnt Orange Rich Simple Syrup to add additional smoothness and sweetness to your heavy whipped cream, as desired for taste.