Sometimes a drink needs the aroma of orange, but using a fresh fruit solely for its peel feels wasteful. Developed in a Flavor Lab class, this simple spray offers a practical alternative: a small batch, portioned into atomizers, ready to add a finishing touch.
Ingredients
Makes approximately 75 mL
- 10 mL food-grade sweet orange essential oil intended for culinary use
- 20 mL food-grade propylene glycol
- 45 mL potable neutral spirit, 120 proof (60% ABV)
You will also need clean, food-grade atomizers suitable for alcohol and essential oils.
Method
- Combine the orange essential oil and propylene glycol in a small glass measuring vessel. Stir thoroughly.
- Slowly add the neutral spirit, stirring continuously.
- Divide among the atomizers, leaving room to shake. Cap and label.
- Shake well and let rest for 24 hours before first use.
- Shake gently before using. Start with one light spray over the finished drink.
Why This Method
The essential oil supplies concentrated orange aroma, while the propylene glycol and neutral spirit serve as carriers. A small atomizer makes it easy to finish a drink without cutting a fresh orange solely for its peel.
Long keeping quality adds to its practicality. Our first batch still smelled as fresh as the day it was made after a year at room temperature. Store tightly capped, away from heat and direct sunlight; an amber glass atomizer helps protect the orange oil from light.
Where to Use It
Try it over an Old Fashioned, a gin cocktail, or a sparkling wine cocktail. It also adds an aromatic finish to syrup and soda.
Beyond cocktails, a light spray brings orange aroma to coconut-flavored coffee or adds a finishing touch to a dessert.
Start lightly: the aroma should complement what’s underneath. Different atomizers deliver different amounts, so begin with one spray and adjust to taste.