INGREDIENTS

Candied Orange Peel:

Peel of one large orange

2 cups sugar, divided

1.5 cups water

Cocktail:

2.5 ounces cold brew coffee

1.5 ounces bourbon

.5 ounce maple syrup

.25 ounce freshly squeezed orange juice

Ice

1 ounce heavy cream (or half-and-half or oat milk creamer)

INSTRUCTIONS:

To make the candied orange peel, slice peel into 1/4-inch-wide strips. Bring a large pot of water to a boil and boil peel 15 minutes. Drain and rinse.

Bring 1.5 cups of sugar and 1.5 cups of water to boil in small saucepan over medium-high heat. Stir until sugar is dissolved. Add orange peel, return to a boil, then reduce heat and simmer 45 minutes. Drain.

Pour remaining 1/2 cup sugar on rimmed baking sheet. Add orange peel, making sure you separate each strip. Toss in sugar to coat, then transfer to a piece of foil or parchment paper to dry, up to one day.

To make the cocktail, combine the cold brew, bourbon, maple syrup and orange juice with ice in a shaker. Shake to mix.

Strain into a coupe glass or a rocks glass, and pour in cream.

Garnish with candied orange peel.