Techniques and Drinks for When Your OJ Runneth Over

If there’s one garnish cocktail bars go through more than any other, it’s orange peels. Between Old Fashioneds, Negronis, and other cocktails that get hit with a bit of orange zest for aromatic complexity, bartenders are often left with an excess of peeled oranges—most of which end up being juiced for the following service or saved for brunch Mimosas if that’s an offering at your bar. But where things get complicated for...