Puesta Del Sol in an Orange Cup (A Summer Cocktail)

I love finding inventive ways to serve cocktails and one of the all-time classic methods is using hollowed out fruits or fruit rinds. For this cocktail, I wanted to give you all the full citrus experience. Ideally I would have used fresh squeezed juice for these ingredients, but alas I am without a juicer at this point in my life. (Boohoo, so sad.)

This is a cocktail inspired by the super classy Luce del Sole, whose ingredients I am not financial equipped to obtain if I wanted to do it justice. I know there are many others out there who cannot afford to drop $80+ on the super luxurious ingredients that most of the great high-end cocktails require so I wrote this instructable to help make this cocktail more within the means of the average Joe Barfly. I strongly believe in quality and balance above all, but remember: sophistication is an attitude. It's not about what you are drinking, it's about how you drink it.*

*Yes, even if you are drinking whatever unmentionable thing you are thinking of, wise-guy....

Tools & Ingredients

Lime Juice (1.0 oz)
Lemon Juice (1.0 oz)
Ruby Red Grapefruit Juice (1.5 oz)
White Rum (1.5 oz)
Honey (1 tsp)
Bitters (3 light dashes)
Navel Orange
Cocktail shaker
Pairing knife

Making Your Orange Cup

Cut your navel orange in half.
With your pairing knife, cut around the perimeter of the orange to loosen up the sides for easy scooping.
Scoop the insides of the orange out with a spoon.
Cut the stem in the middle off with your pairing knife.

Mixing

Measure and pour all of your liquid ingredients into a cocktail shaker with ice. Shake thoroughly.

Serve!

Pour your Puesta del Sol into your orange orange cup and enjoy!