November 30, 2022

Hot Ward 8

By edible MAINE Staff

Feature Image by Derek Bissonnette | Styling by Catrine Kelty

This is a very pretty winter warmer.

Print Recipe

Makes

drinks

Ingredients

Zest from 2 lemons
Zest from 1 orange
½ cup sugar
½ cup unsweetened pomegranate juice
6 –8 ounces rye
2 ounces orange liqueur
8 dashes Angostura bitters
8 orange zest strips for garnish (optional)
Cocktail cherries for garnish

Instructions

Combine zests, sugar, pomegranate juice, and 1 cup water in a small saucepan over medium heat. Stir to melt sugar. Remove from heat and steep for an hour. Reheat mixture to boiling, then strain it into a thermos. Add rye, orange liqueur, and bitters. Serve hot, garnished with orange zest and cherries.

About the author

edible MAINE Staff

edible MAINE Staff, a dynamic ensemble of writers, editors, photographers, and designers, is deeply committed to celebrating Maine's rich culinary heritage. United by a passion for the state's unique gastronomy, they expertly weave stories of local produce, innovative chefs, and captivating culinary experiences into each visually stunning and engaging issue. Their dedication extends beyond storytelling; they actively forge connections with local farmers, artisans, and food enthusiasts, ensuring authenticity and a true representation of Maine's evolving food scene. In an age where digital media prevails, the Print Team remains devoted to the tangible, intimate experience of print, creating a magazine that's not only a visual feast but a cherished, shareable piece of Maine's gastronomic world. Their work honors the people, places, and flavors that make Maine's food culture extraordinary, upholding the magazine's mission to celebrate and showcase the state's culinary legacy.