Podcasts about Cocchi Americano

From political organizer to bourbon boss lady, Hannah Lowen proves when you combine passion, determination and grit with a relentless dedication to quality, good things do indeed happen. With her on their team, it shouldn't surprise us to see just how quickly award-winning New Riff Distilling has claimed a space for themselves spirit industry. Want more Hannah? Check out epi 174.   Cocktail Recipe: A Classy Boulevardier

Miles Macquarrie, beverage director and partner at Decatur, Georgia's Kimball House joins Cocktail College for another Techniques episode, this time focusing on the art and science of preservation. Miles' approach to cocktails is simple on paper, but it relies on years of practice, and hours and hours of prep time during the months of abundance for fresh and local produce. And he's here today to explain how you can do the very same. Listen on to learn everything you need to know about preservation of fresh produce — and don't forget to like, review, and subscribe!Kimball House's Transatlantic Recipe Ingredients 1 ⅓ ounces London Dry Gin (such as: Plymouth, Greenhook American Dry, Murrell's Row Tulsi Gin)1 ounce Strawberry Cocchi Americano**⅓ oz Manzanilla Sherry1 tsp Faccia Brutto CenterbeGarnish: lemon twist (discard)Directions Add all ingredients to a mixing glass with ice.Strain into a chilled cocktail glass.Garnish with an express and discard lemon twist.**Strawberry Cocchi Americano Ingredients 400 grams strawberries (thinly sliced) 1 bottle Cocchi Americano (750-milliliter) Directions Cook for 2 hours sous vide at 140ºF (60ºC) Stir until chilled.Strain into a fresh container and bottle.

In this episode, we delve into the intriguing tale of the 20th Century Cocktail, a drink that defies preconceptions and captivates the senses. Join Uncle Brad as he guides us through the intricate process of crafting this extraordinary concoction while unraveling the fascinating history that surrounds it. Additionally, Jules unveils the secrets of the 19th Century Cocktail, the 20th Century's Bourbon-y brother, adding another layer of allure to our exploration. Special thanks to @sips.with.sav for their thought-provoking question about the art of shaking versus stirring cocktails on a night out, to which we eagerly respond. Tune in as we sip, stir, and uncover the mysteries behind these timeless libations.    20th Century Cocktail Recipe  This drink should NOT be chocolate forward, you should barely notice it's there until you do.  1½ oz London dry gin (I used Sipsmith)  ¾ oz Cocchi Americano  ¾ oz White creme de cacao  Shake with ice  Double strain into a chilled coupe glass  Garnish with a lemon twist and drink with your pinky in the peacock position    19th century   1½ OZ. BOURBON  ¾ OZ. FRESH LEMON JUICE  ¾ OZ. CRÈME DE CACAO  ¾ OZ. LILLET ROUGE  Shake with ice  Double strain into a chilled coupe glass  Garnish with a lemon twist and drink with your opposite hand made in to a fist, displayed proudly above your head    The Art of Drinking  IG: @theartofdrinkingpodcast     Jules  IG: @join_jules  TikTok: @join_jules   Website: joinjules.com    Brad   IG: @favorite_uncle_brad    This is a Redd Rock Music Podcast  IG: @reddrockmusic  www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Named after "the most famous train in the world," today's drink sees us head to London with significant stops in New York and Chicago, as we explore the 20th Century Cocktail. Joining us to do so is Meredith Barry, the co-owner and operator of Platypus and New Society in St. Louis. Listen on (or read below) to discover Meredith's 20th Century Cocktail recipe, and don't forget to like, review, and subscribe! Meredith Barry's 20th Century Cocktail Recipe Ingredients 1 1/2 ounces gin, such as Hayman's or Plymouth 3/4 ounce Cocchi Americano 3/4 ounce fresh lemon juice 1/4 ounce creme de cacao, such as Tempus Fugit 2 dashes (1 dropper) saline solution Directions Add all ingredients to a cocktail shaker with ice. Shake until well chilled. Double strain into a chilled coupe glass. Garnish with a lemon twist. Hosted on Acast. See acast.com/privacy for more information.

Fossil fuel profiteers don't deserve a moment of peace. The youth-led group Climate Defiance is using direct action to expose the politicians most responsible for the climate crisis and compel them to act with the urgency this crisis deserves.I spoke with Rylee Haught – the group's student recruitment lead – just a day after Climate Defiance shut down Joe Manchin's keynote address in protest of the Senator's role in greenlighting the Mountain Valley Pipeline. We talk about Manchin's fossil fuel interests, the success of this action, and the other incredible actions the group has organized, including their successful blockade at the White House Correspondents Dinner.We also discuss:         Senator Joe Manchin's profiteering off of fossil fuels        Disruption as a strategy        Disruption vs working within the normal channels        How to shut down a board meeting or other event        Sit ins, blockades, and other tacticsCalls to action:Follow Climate Defiance on Twitter, TikTok, FB, and Instagram!Get involved through their website / sign their Pledge of ResistanceSupport by donating!! As Rylee says in the episode, “We are a Small scrappy group of Gen-Zers, so definitely send us some funds if you can!”Shoutout to bartender Jesse Torres for crafting the Climate Defiance cocktail! This is such a special drink to honor the work of this group of young, determined climate activists!Climate Defiance Cocktail This is a riff of a riff on the Corpse Reviver no. 2. It's a bright and refreshing cocktail and a delightful drink for any occasion or time of day. Serve it on the rocks with soda for an even lighter option. Climate Defiance Cocktail 22ml  Tequila blanco22ml  Giffard Blue curaçao 22ml  **Don Ciccio Cinque Aperitvo bianco 22ml  Lime juice Optional: Mezcal rinse Method:  Pour all ingredients except into a shaker and shake well with ice. (Optional: Rinse a coupe or martini glass with mezcal and dump out any excess.) Strain into the rinsed glass and garnish with a maraschino cherry. ** The Don Ciccio Cinque can be substituted with any other light colored amaro or aperitivo such as Suze, Malört, Salers, Luxardo Bitter Bianco, Cocchi Americano, or Lillet blanc.  Support the showCocktails & Capitalism is an anticapitalist labor of love, but we could use your help to make this project sustainable. If you can support our work with even a dollar a month, that would really help us continue to strengthen the class consciousness of folks suffering under capitalism around the globe. https://www.patreon.com/cocktailsandcapitalism

Our heroes descend into Floor 11 - The Tomb of Yarrix! What madness lies behind the sealed doors? Grab a drink and join us at the bar! Drink of the Week: The King in Yellow Ingredients: 1.5 oz. Gentaine Liqueur .75 oz. Cocchi Americano .75 oz. Dry Vermouth Garnish: Thyme Sprig Steps: 1: Combine all ingredients in a chilled glass. 2: Stir to combine. 3: Garnish with thyme sprig. 4: Enjoy!

Bar Talk (our recommendations):Jessica is watching After Yang (2022, dir. Kogonada); drinking Hudson's Bright Lights, Big Bourbon.Damien is re-reading White Noise by Don DeLillo; drinking a Corpse Reviver 2 (equal parts gin, lemon juice, Cocchi Americano and orange liqueur).Ryan is playing Wildermyth (2019, Windows); drinking Blair Athol 12 matured in Flam Wine Barrels.If you liked this week's story, check out Autopsy Room Four by Stephen King, The Autopsy of Jane Doe (2016; dir. André Øvredal), and/or Stir of Echoes (1999; dir. David Koepp). Hit us up on IG @whiskeyandtheweird with which is the best IfTTT!Up next: our bonus Halloween episode featuring All Souls' by Edith Wharton.Special thank you to Dr. Blake Brandes for our Whiskey and the Weird music! Like, rate, and follow! Check us out on Instagram, Twitter, Facebook, and at whiskeyandtheweird.com

Harrison Snow from New York's Lullaby joins us today to explore the evocatively named, historic hangover remedy, the Corpse Reviver No. 2 . We discuss the perfect proportions for this classically equal parts concoction and learn the different takeaways from sampling this cocktail with over 100 different gins. Listen on to discover Snow's Corpse Reviver No. 2 recipe — and don't forget to like, review, and subscribe! Harrison Snow's Corpse Reviver No. 2 Recipe - ¾ ounce fresh lemon juice - ⅜ ounce Tempus Fugit Kina L'Aero d'Or - ⅜ ounce Cocchi Americano - ⅜ ounce Cointreau - ¾ ounce London Dry Gin, such as Tanqueray - 3 drops saline solution (4 parts water / 1 part salt) - 2 dashes Absinthe, such as Vieux Pontarlier Directions 1. Add all ingredients to a cocktail shaker with ice and shake until cold. 2. Strain into chilled Nick & Nora glass. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Follow Marshall on Instagram and take a peek at Valerie.Marshall's recommended gin flight and easy-drinking gin cocktails (PDF)What is rich demerara syrup?Books I'm planning to read based on Marshall's comments: The Savoy, The Drunken Botanist, I'm Just Here for the Drinks, Regarding Cocktails. Books I've already read that he mentioned: Meehan's Bartender's Manual, Cocktail Codex Negroni WeekWhat's a swizzle?Don't like Campari? Marshall recommends splitting any call for Campari between two other bitter liqueurs. Aperol and Bruto Americano.Marshall loves, AND I MEAN LOVES Suze. He promised to help me like it because I find it hard to take down. Fortified wines: When it comes to vermouth, Dolin reigns supreme in many cases. Valerie also makes use of Routin. Marshall said you could always substitute in a different style of fortified wine like Cocchi Americano or Lillet Blanc. He also said you need more Sherry in your cabinet. His preferred brand is Lustau. Want to keep up with their new concept Madame George? One of the first takes on things will be Marshall sprucing up the cloying Midori Sour. Artisanal vs. mass-produced tonic water. e.g. Fever-Tree and Q vs. Schweppes This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit decodingcocktails.substack.com

Halloween is nearly upon us, so Birdie and Drew talk their most and least favorite trick or treat candy, recall some of their best and worst halloween costumes, and help a listener stop eating junk food after their kids are in bed. Strain of the Week: Gorilla Glue #4 Drink of the Week: Corpse Reviver No. 2 Ingredients: 1 oz. gin 1 oz. Cocchi Americano or Lillet Blanc 1 oz. Cointreau 1 oz. fresh lemon juice 1 dash absinthe Instructions: Rinse a chilled couple glass with a dash of absinthe; discard any remainder. Shake the rest of the ingredients together in an ice-filled cocktail shaker. Strain into a chilled coupe glass. ----------------- Do you have a problem you'd like help with? Submit your advice requests to us at bit.ly/helpmepouradvice or leave us a message on anchor.fm/pouradvice ----------------- Follow the show on Facebook and Instagram @pouradviceshow Follow Birdie on Instagram @putbirdieonit Follow Drew on Instagram and Twitter @thenormalname ----------------- Please drink and smoke responsibly. We are not professional counselors. --- Send in a voice message: https://podcasters.spotify.com/pod/show/pouradvice/message

Meaghan is an award-winning bartender, educator and curator of bar magic! She is responsible for creating some of the most celebrated bar programs at multiple NYC bars including Raines Law Room, Raines Law Room at the William Hotel, Dear Irving and Dear Irving on Hudson. In this episode, she walks us through one of her favorite seasonal gin cocktails, the Pearl Collins. Additionally, she has done work to benefit No Kid Hungry and City Harvest, and is a co-founder of the NYC chapter of LUPEC, a bar-focused women's group dedicated to building community and creating events for women's charities. Enjoy this episode as we go Beyond the Drink… with Meaghan Dorman. (cocktail recipe below) Pearl Collins  Makes 1 cocktail .75 oz jasmine syrup (instructions below) Hot brewed Jasmine Tea Sugar 1 oz gin, such as Fords Gin  1 oz Cocchi Americano  .5 oz fresh lemon juice 5 fresh mint leaves, plus a sprig for garnish  Club soda, to top Lemon wheel, for garnish   For the Jasmine Syrup: Combine equal parts hot brewed jasmine tea and sugar. Stir together until the sugar dissolves.   In an ice-filled shaker, combine the gin, Cocchi Americano, jasmine syrup, lemon juice and the 5 mint leaves. Shake well, then strain into an ice-filled Collins glass. Top with soda water and garnish with a lemon wheel and a mint sprig. This episode is Presented by Fords Gin.   Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com  Follow Beyond the Plate on Facebook and Twitter Follow Kappy on Instagram and Twitter

Watch (and sip) along with us! This episode we watched A Babysitter’s Guide To Monster Hunting on Netflix, and had many thoughts (and yelps, and maybe a scream or two). So cue us up with your screen and hit play when we do. We think it’s the perfect addition to the BSC Cinematic Universe, and we can’t wait for the next piece of the puzzle.If you are drinking along, here is the recipe for the Corpse Reviver No. 2. Recipe from The Spruce Eats.Dash of absinthe1 oz gin1 oz Lillet Blanc (or Cocchi Americano, dry vermouth)1 oz fresh lemon juice1 oz orange liqueurGarnish: orange peelRinse a chilled martini or coupe glass with absinthe.Fill a cocktail shaker with ice. Pour the remaining ingredients into the cocktail shaker and shake well.Strain into the rinsed glassGarnish with orange peel and enjoy!Follow us on IG: https://www.instagram.com/boozysittersclub/Follow us on Twitter: https://twitter.com/boozysitters/Support us at: https://www.patreon.com/boozysittersclub

Hilary McCain, founder and CEO of CBD-infused sparkling water brand Sweet Reason, describes the  nascent market for legal cannabis-centric products as “a once in a generation opportunity” for entrepreneurs. As part of an interview included in this episode, McCain noted that while the surge in consumer interest for CBD will benefit many early-stage companies in the space, the long-term success of her brand will be rooted in its resonance with consumers. “We are really focused on building a brand around being ‘curators of calm,’ she said. “It’s never been more relevant than in today’s day and age. In my mind, CBD is in the same trend as meditation, mindfulness, self-care; that’s the lane we’re playing in.” Launched in 2018, Sweet Reason is aligned with New York-based distribution heavyweight Big Geyser and sold in hundreds of chain and independent retail locations in the metro market and Los Angeles. The company has also attracted a number of influential investors and advisors; in July 2019, Sweet Reason raised $2.5 million in a seed round led by venture capital firm Lerer Hippeau and recently brought on veteran beverage executive Hal Kravitz to support its continued development.  As part of our interview, McCain spoke about early roadblocks in the development of Sweet Reason, her perspective that beverages are the best delivery format for CBD and how she communicates functional claims. She also discussed strategizing for the future in an unclear regulatory environment and how she’s curated her pitch to investors. Show notes:  0:33: WFH? Good Thing We Have National Cocktail (Every) Day. #Goals -- The episode’s hosts discussed how they stayed focused while working from home, setting up a “virtual water cooler” for your organization and why it’s important for brands to create meaningful content that’s authentic to their values. They also noted conversations with a few entrepreneurs about how their respective businesses are  doing amid the current situation. 10:51: Hilary McCain, Founder/CEO, Sweet Reason -- Taste Radio editor Ray Latif spoke with McCain about her career experience prior to launching Sweet Reason, why she became “obsessed with CBD beverages” and why the company is spending significant resources to teach consumers about the ingredient. She also discussed how the brand is attempting to own a distinct message about the benefits of CBD, her involvement in lobbying efforts to achieve GRAS status for CBD in food and beverages and how she convinced Lerer Hippeau, an early-stage venture capital fund notable for early investments in Warby Parker and Casper, to invest in the brand.  Brands in this episode: Sweet Reason, Campari, Tip Top Cocktails, Cocchi Americano, Luxardo, Cece's Veggie Co., Core Foods, O2, Smooth Pops, Baaz Bites

Eat & Drink with Ali Hassan & Marco TimpanoComedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.This weeks episode: CORPSE REVIVER No. 2 & ALOO METHISocial Media:Twitter: @podcasteatdrinkInsta: @podcasteatdrinkemail: podcasteatdrink@gmail.comAli & Marco talk about:CORPSE REVIVER No. 2 When I'm dead pour this in my mouth and see what happens.Start with your dash of Absinthe, place a half teaspoon in the coupe or martini glass you plan to serve this in and swirl it around till it coats the glass and the dump out the absinthe that remains. If you love the taste of absinthe leave that drop or two in the glass.The thing I love about this drink is the name and then the fact that it is equal portions of the following ingredients.1 oz Gin1 oz Cointreau (or triple sec)1 oz Lillet Blanc (or Cocchi Americano)1 oz lemon juiceGet your shaker pour these bad boys in there and shake like you are trying to wake the dead. Pour into your Absinthe swirled glass, top with a orange peel, and serve to your zombie like friends and see if this gives them the kick in the pants they need.ALOO METHI (Potatoes & Fenugreek)Fenugreek can be found fresh, dried, and in seed form. It's fragrant, and borderline pungent. Like, have the windows open when you cook this one…..but it's an absolutely delicious way to treat your potatoes.Ingredients:4 large potatoes - peeled, cut into 1/2 inch cubes, boiled al dentefresh fenugreek leaves - soaked and rinsed thoroughly, tough stems discarded1 tsp cumin seeds4 garlic cloves, minced finely1” knob of ginger, minced1/2 tsp of chili flakes3/4 tsp of turmeric 1/2 tsp of ground cumin3/4 tsp of ground coriandersaltjuice of 1/2 lemonfresh cilantro for garnishSalt the fenugreek with about 1 tsp of salt, let sit for 15 minutesHeat pan over medium high, add oilAdd cumin seeds, let fry for 30 secondsAdd garlic, ginger, chili flakes and turmeric. Lower heat to medium and fry for 2 minutes, stirring constantlyAdd potatoes and fry over medium for 5-7 minutesSalt to tasteAdd ground cumin and coriander Fry for another 2 minutesSqueeze liquid out of fenugreek leaves, add to potato mixture and fry until leaves are soft and cooked throughCheck for salt, add fresh lemon juice, garnish cilantroServe with roti, paratha or corn tortillas with a yogurt raita on the side for a truly memorable breakfastIf you liked this episode: Rate, Review & Subscribe and tell your friends.If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do! See acast.com/privacy for privacy and opt-out information.

The Chicago Style Cocktail Conference is not your average booze-fest. The three women founders behind this new cocktail conference coming to Chicago in May, are making it a point to address some much needed issues in the cocktail community - such as diversity, sexism and inclusion. They will even touch on substance abuse and sustainability in their featured panels. For this week's episode, I spoke with Shelby Allison, owner of celebrated Chicago tiki bar Lost Lake, and one of the founders of Chicago Style about why this kind of forward thinking conference is filling a much needed void in the industry. Shelby also shared with us her go-to cocktail of the moment, a simple creation from NYC bar Attaboy, The Florentine. This week's recipe: The Florentine 1 oz Cynar (Italian bitter liqueur) 1 oz Cocchi Americano (aperitif wine) 1 oz Dolin Dry Vermouth optional garnish: Orange Twist  Add all ingredients to a mixing glass and fill with ice. Stir until well chilled, and then strain into a cocktail glass. Express the oils of the orange peel over the glass and garnish. links:  Chicago Style Cocktail Conference Chicago Style Instagram Chicago Style Facebook Lost Lake Tiki   Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com  

Welcome to the bar...For the 10th episode let the good Doctor make you something special, James Bond's Martini Vesper.Ingredients3 measures of export strength gin.1 jigger of grain vodka.half a measure of Cocchi Americano .Support the CampaignSupport us on Patreon.Show NotesMartini Vesper on the IBA WebsiteWhy You Can't Drink the Original James Bond MartiniDuke's BarMusicGeorge Street Shuffle Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0 Licensehttps://creativecommons.org/licenses/by/3.0/James Bond est mort ce soir Circus MarcusLicensed under Creative Commons: By Attribution 3.0 Licensehttps://creativecommons.org/licenses/by/3.0/

Join Matt James and Justin Freet for a whimsical waltz through the history and utility of that oh so rare bird Cocchi Americano. There's also a nice discussion of some James Bond related drinking stuff, some booze news, and some good news about a returning film festival!

The stiff cocktail comes from 1930 as one in a family of "hair of the dog cocktails". It's good for whatever might be ailing you. Enjoy it in moderation. Note on the Lillet Blanc vs. Cocchi Americano, the former is sweeter and the latter is more bitter. So choose the one that appeals to your taste. Both are generally available. 1 oz. gin 1 oz. Cocchi American or Lillet Blanc, as preferred 1 oz. Cointreau 1 oz. fresh lemon juice 1 dash absinthe Place all components in a shaker with ice and shake vigorously. Pour into a cocktail glass. Garnish with an orange peel or cherry. Photos by Lisa Denkinger See Photo (https://www.instagram.com/p/BF7OFyBINJi) See Photo (https://www.instagram.com/p/BF7OBbxINJR) The Tail Of The Cocktail Take (https://talesofthecocktail.com/history/corpse-reviver-history) Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Check Your Zipper1.5 oz Light Rum.75 oz Lemon juice.75 oz Orange liqueur Shake ingredients with ice until well chilled. Fine strain into a chilled cocktail glass and garnish with a lemon peel. Champagne Cobbler1 oz Orange Juice1 oz Pineapple juice.75 oz Maraschino liqueur4 oz Champagne Add the orange juice, pineapple juice and maraschino liqueur to a mixing glass and stir to combine. Add the Champagne and fill with ice. Stir again gently and strain into a Champagne flute. Moonlight1.5 oz Gin.75 oz orange liqueur (Cointreau).5 oz creme de violette.5 oz lime juice Shake with ice until well chilled and fine strain into a chilled cocktail glass. Fix Me Up1 oz Sazerac 6 Year Rye1.5 oz Amontillado Sherry.5 oz Lemon Juice.5 oz Orange juice.75 oz Orgeat2 dashes Angostura bitters.75 oz club soda Quickly shake all ingredients but the club soda, then strain into a snifter over a large ice cube. Add club soda. Beginner's Luck1 oz Aged Rum1 oz Blanco Tequila.75 oz Cocchi Americano.75 oz Aperol2 dashes Cocoa BittersOrange Twist Combine in a mixing glass with ice and stir until well chilled. Strain into a chilled cocktail glass. Express the oils from the orange peel and rub around the rim of the glass and discard. Negroni Sbagliato1 oz Campari1 oz sweet vermouth1 oz chilled Prosecco Add the Campari, sweet vermouth, and Prosecco to a chilled highball glass. Add ice and stir gently. Garnish with the lemon twist and serve.

The Safe Word1.5 oz Reposado Tequila.75 oz Aperol.75 oz Cocchi Americano.75 oz Sorel liqueur2 dr Peychaud's Bitters1 twst Grapefruit peel (as garnish) Stir, strain, rocks, twist. Corpse Reviver #11.5 oz Cognac.75 oz apple brandy or calvados.75 oz sweet vermouth Stir with ice and strain into a chilled cocktail glass. Garnish with an orange twist. Upside Down Martini2 1/2oz of french dry vermouth1 oz ginlemon peel for garnish Assemble gin and vermouth in a mixing glass filled with Ice and stir. Strain into a chilled martini glass and garnish with the lemon peel. Fade To Black (via)1 oz mezcal, preferably Del Maguey Vida1 oz Ramazzotti amaro.25 oz navy strength Jamaican rum, preferably Smith & Cross.5 oz agave syrup1 eggPinch of salt2 dashes Bittermens mole bitters2 ozs Negra Modelo beer In a cocktail shaker, combine all ingredients except the beer, and dry shake about 30 seconds. Fill three-quarters full with ice and shake for another 30 seconds. Strain into an 8-ounce highball glass with no ice. Top with the beer. Stir briefly with a bar spoon to combine ingredients. Test Pilot.5 oz fresh lime juice.5 oz falernum.5 oz Cointreau1.5 oz dark Jamaican rum.75 oz light Puerto Rican rum1 dash Angostura bitters6 drops Pernod1 cup crushed iceProcedures Put all ingredients in a blender and blend at high speed for 5 seconds. Pour unstrained into a double old-fashioned glass, adding more crushed ice to fill. Garnish with an orange wheel.