YieldsMakes 4 quarts

On the twin lakes at Angora, located on the south shore of Lake Tahoe, lies a comfortable family-owned resort that Best loves, there since the 1920s. It’s a good spot to watch the sunset, the colors of which she distilled into this cocktail. A tip: Squeeze fresh juice days or weeks ahead and freeze it.

How to Make It

1

Put marmalade, honey, lemon juice in a large pot with water and heat over medium heat, stirring every now and then, until marmalade is melted. Stir in whisky and orange juice. Pour into decanters or pitchers and serve with a stirring spoon on the side, since the marmalade sinks. Set out with glasses, ice, and fresh orange slices or delicate dried orange slices (find at gourmet stores and Trader Joe’s) to float in the glass.

Ingredients

 2 1/4 cups ­Seville (bitter orange) marmalade
 3/4 cup honey
 3 cups freshly squeezed lemon juice
 1 1/2 cups water
 1 1/2 bottles (750 ml. each) blended Scotch whisky
 3 quarts bottled orange juice

Directions

1

Put marmalade, honey, lemon juice in a large pot with water and heat over medium heat, stirring every now and then, until marmalade is melted. Stir in whisky and orange juice. Pour into decanters or pitchers and serve with a stirring spoon on the side, since the marmalade sinks. Set out with glasses, ice, and fresh orange slices or delicate dried orange slices (find at gourmet stores and Trader Joe’s) to float in the glass.

An Evening at Angora