Some barkeeps prefer a bit more lemon for additional acidity, customise the ratios to your personal taste. For added flair, follow Katz’s lead and flame an orange peel over the surface of the cocktail for an aromatic hit of citrus oils, we’ve become fans of dropping the peel in to steep wile we sip. 

Ingredients

• 1 ounce cognac
• 1 ounce light rum
• 1 ounce triple sec
• 1/4 ounce lemon juice, freshly squeezed
• Garnish: flamed orange peel

Steps

• Add the cognac, rum, triple sec and lemon juice into a shaker with ice and shake until well-chilled.
• Strain into a chilled cocktail glass.
• Flame an orange peel over the top of the drink to express its oils, then either discard the peel or drop into the glass before serving with a Reed cocktail napkin.

When facing such unadulterated citrus debauchery, you need a pre dinner nibble, this autumnal roasted snack is the perfect accompaniment. 

Ingredients

• 2 cups of raw almonds
• 1 cup of raw pecans
• 2 heaping Tbs fresh rosemary – finely chopped
• 1 tsp light brown sugar
• 1 tsp cumin
• ¼ tsp cayenne pepper
• 2 tsp Himalayan sea salt
• ¼ tsp fresh cracked black pepper
• 1 ½ tsp pure maple syrup
• 2 tsp extra virgin olive oil
• 2 tsp coconut oil

Instructions

• Preheat oven to 180 degrees celsius. Line a large baking sheet with parchment paper.
• Place the nuts in a medium sized mixing bowl. Add the brown sugar, cumin, cayenne pepper, salt and black pepper. Set aside.
• In a medium sized sauté pan, over medium low heat, melt the coconut oil. Add the olive oil and stir in the rosemary and cook until fragrant, about 1 minute. Remove from heat and stir in the maple syrup.
  Pour the oil mixture over the nuts. Stir and toss to completely coat.
• Transfer the seasoned nuts to the prepared baking sheet in a single layer. Bake until nuts are toasted and light golden in colour, about 10-12 minutes, tossing once halfway through baking.
• Allow the nuts to cool on the pan for 15 minutes. Transfer to a serving bowl.