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Burnt-Orange Highball

This tangy cocktail is a perfect spring refreshment that's not just for happy hour -- it also makes an excellent brunch beverage. It features the natural sweetener Truvia, which provided the recipe. Also try: Raspberry-Lime Gin and Tonic, Watermelon-Ginger Sipper

  • Servings: 1

Source: The Martha Stewart Show, April 2010


  • Ice cubes
  • 1/2 teaspoon Truvia natural sweetener
  • 6 tablespoons vodka
  • 2 1/2 teaspoons orange liqueur, such as Triple Sec
  • 1/2 cup freshly squeezed orange juice (from about 2 oranges)
  • 1 (2-inch) piece orange zest


  1. Fill a cocktail shaker with ice. Add Truvia, vodka, orange liqueur, and orange juice; shake to combine.

  2. Hold a lit match over an empty highball glass and squeeze the zest, skin side down, over the match. The oil from the zest should ignite and fall into glass. Wrap zest around a skewer or a toothpick; set aside.

  3. Fill glass with ice, strain cocktail into glass. Garnish with skewered zest.

Cook's Notes

For your safety, be sure to burn zest away from alcohol.

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