Spiced orange syrup is a warm, citrus-forward mixer crafted by combining fresh orange juice and whole spices with sugar, yielding a fragrant amber liquid that brings both cozy flavor and subtle complexity to cocktails. This version highlights bright orange sweetness layered with notes of cinnamon and clove, making it a festive and versatile complement to everything from a holiday Old Fashioned to winter-themed originals.
Method: Sous Vide
Serving Size: 16 (1 fl oz each)
Fill a large stockpot with hot water, attach immersion circulator to the side of the pot, and set temperature to 135°F.
Wash ginger root, then using a peeler and chef's knife, peel ginger, cut into medium slices, and measure out 13 g.
Wash 3 ripe navel oranges, then using a chef's knife, cut oranges in half.
Using a citrus juicer, juice orange halves one at a time.
Add 150 g sugar to a blender.
Measure out 340 ml orange juice, then slowly pour orange juice and 135 ml hot water into blender with sugar and blend for 30–60 seconds until sugar is fully dissolved.
Pour orange juice mixture and spices into a high-quality, sealable freezer bag, removing as much air as possible as you seal it.
Once the water has heated to 135°F, submerge the bag, leaving the top 3–4 inches outside of the water, and secure it to the side of the pot with clips so it doesn’t float.
Let syrup cook at 135°F for 2 hours, checking occasionally to make sure the bag remains submerged and the water temperature stays consistent.
Once cooked, carefully remove the bag from the water and place it into an ice bath for a few seconds, then let syrup cool for 5–10 minutes.
Strain syrup through a fine mesh strainer 1–2 times to remove spices and any undissolved sugar.
Using a funnel, pour syrup into a squeeze bottle or reusable pouch and store in the refrigerator or freezer.