Marinating citrus rinds in rum is a common way of flavoring rums in the Caribbean. This cocktail requires some advance preparation (the orange peels should rest in the rum for about five days before making the drink), but the unique light, summery flavors are worth the wait.
Yield: Serves 4 to 8
16 ounces rum
½ cup mandarin orange peels (with as little pith as possible)
1 cup superfine sugar
8 ounces water
8 thin strips of orange rind or half-moon orange slices, for garnish
In a large glass jar or pitcher, combine the rum and orange peels. Cover and refrigerate for about five days. Strain and remove the orange peels.
Combine the sugar and water in a small saucepan and simmer until the sugar has dissolved and the water has reduced by half. Let chill to room temperature before combining with the strained rum. Chill in the refrigerator for at least an hour. Serve in glasses with ice, garnished with the orange slices.