I enjoyed my entire Carnival Cruise, but one of the most memorable experiences on board was a mixology class at The Alchemy Bar. Our instructor, Iona, guided us through several of her signature cocktails. My favourite—and admittedly the most theatrical—moment was learning to hold a lighter against a thin slice of orange peel until the oils sparkled, then squeeze it to send a quick POUF of flame over the drink. It was part show, part flavor enhancement, and completely delightful.

Beyond the spectacle, the brief flame adds a subtle smoky note that transforms the orange’s brightness into something more complex. That tiny touch of char enhances the citrus oils and elevates the cocktail without overwhelming it—just enough to change the aroma and flavor in a pleasing way.

When I returned home I experimented with combinations until I landed on what’s now my go-to holiday cocktail: apple cider + burnt orange. It’s balanced for those who prefer drinks that aren’t overly sweet—tart apple cider joins fresh orange juice, orange syrup, a dash of orange bitters, and vodka, finished with a burnt orange twist and a sprinkle of cinnamon. It feels festive and comforting without being cloying.

Cook’s Notes

• Safety first: you’ll be igniting citrus oils near alcohol, so take basic precautions. Keep a safe distance, tie back long hair, avoid loose clothing, and work on a stable, clear surface. Don’t lean over the glass when you light the peel.
• Choose a glass that allows you to appreciate the drink’s aroma while sipping—smell plays a large role in how we perceive flavor.
• I use orange syrup and orange bitters for consistent results, but substitute brands you prefer if desired.
• Do not use pre-spiced apple cider. Start with plain cider so you can control the spices in the finished drink.
• When cutting the orange peel, aim for a strip about 1 inch wide and 2–3 inches long. Try to avoid including any of the orange flesh; if you do cut some flesh with the peel, scrape it off with a spoon before torching.
• To torch the twist: hold the peel with the zest facing the drink. Bring the lighter to the lower portion of the peel until it sparkles slightly, then, keeping the lighter lit, squeeze the peel quickly. You should see a brief flame as the oils ignite. Rub the peel around the rim, then drop it into the drink.
• Drink responsibly.

Holiday Drinks {apple cider + burnt orange cocktail}

Rebecca Lindamood

Ingredients

• 2 1/2 ounces apple cider
• 1 1/2 ounces fresh orange juice
• 1 ounce orange syrup
• 2 ounces vodka
• dash of orange bitters
• 1 strip of orange peel (about 1 inch wide)
• ground cinnamon (for sprinkling)

Instructions

1. Add the apple cider, orange juice, orange syrup, vodka, and orange bitters to a cocktail shaker filled with ice. Shake until the shaker is frosted, then strain into a chilled cocktail glass.
2. Hold the orange peel with the zest facing outward at the side of the glass. Place a lighter near the bottom edge of the peel until it sparkles, then squeeze the peel while keeping the lighter lit. A quick flame should appear as the oils ignite. Rub the peel around the rim, drop the twist into the drink, then hold the lighter about 4 inches above the glass and lightly sprinkle a pinch of cinnamon so it sparks as it falls. Serve immediately.

Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use if needed.

This is my twenty-first post in my commitment to post every single day in November for NaBloPoMo (National Blog Posting Month). Follow along all month as I share recipes, family anecdotes, and a few giveaways for good measure!