For the Candied Cinnamon and Clove Orange Slices:
4 oranges, sliced (Honeybells are in season in January)
8 cups water, divided
4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon cloves
Extra cinnamon and sugar for rolling, if desired
For the Old Fashioned:
3 ounces strong spiced tea, chilled (look for teas with hints of cinnamon and orange or a barley tea. The longer the tea soaks the stronger it gets. Brew for no more than 20 minutes.)
1/2 ounce of Strongwater Old Fashioned Cocktail Syrup
A dash of aromatic bitters (for added flavor try cherry or orange)
Candied orange peel with cinnamon (see recipe below)
For the Candied Oranges:
Cut oranges into slices. Fill a large bowl with ice water and set aside. Add 4 cups of water to a large saucepan and bring to a boil over high heat. Add the orange slices; boil for 2 minutes. Transfer the orange slices to the bowl of ice water to cool.
Discard the boiling water. In the same saucepan, add the remaining 4 cups water, sugar, cinnamon and cloves. Bring to a boil over medium heat, stirring occasionally until the sugar completely dissolves.
Turn the heat to medium low and add the cooled orange slices. Simmer for 45-60 minutes or until rinds are slightly translucent. Gently swirl the oranges every 15 minutes to make sure they are evenly coated with the sugar water.
Transfer the slices to a cooling rack set over a large baking sheet. Let them sit for up to 24 hours or until dry.
Once dry, dip the candied orange slices in granulated sugar, if desired. Use immediately or store them in an airtight container in the refrigerator for up to 1 month.
For the Old Fashioned:
Mix the tea, syrup and bitters in a large bowl. Once blended, pour drink into a tumbler drinking glass and garnish with a candied orange. Store leftover mocktail in refrigerator.