Bourbon Brule

• 1 medium navel orange
• 1 teaspoon sugar
• 3 ounces bourbon
• 1 ounce amontillado sherry
• 1 ounce ginger liqueur

1. Slice the orange in half horizontally.
2. Cut a thin slice (no more than 1/8 inch) from each half.
3. Coat one side of each slice with the sugar.
4. Heat a small, heavy skillet, preferably cast iron, on high.
5. Place the orange slices, sugar-side down, in the skillet and sear for a couple of minutes, until lightly caramelized.
6. Remove from pan and let cool, browned side up.
7. Juice the rest of the orange; you should have about 1/4 cup.
8. Combine bourbon, sherry, ginger liqueur and orange juice in a cocktail shaker with a few ice cubes.
9. Stir briefly to chill.
10. Strain over ice into two rocks glasses.
11. Place an orange slice, caramelized side up, directly in each glass, sitting on top of the rocks.
12. Serve.

orange, sugar, bourbon, amontillado sherry, ginger liqueur

Taken from cooking.nytimes.com/recipes/1016279 (may not work)