XXX Sugar is Confectioners’ Sugar

To flame an orange peel, cut an oval-shaped piece of orange rind, approximately 1 by 11/2 inches. Hold the peel gently by the edges over the drink and light a match under the peel, skin side down. Squeeze the peel so that a spray of orange oil ignites and leaves caramelized orange oil on the surface of the drink.

To flame an orange peel, cut an oval-shaped piece of orange rind, approximately 1 by 11/2 inches. Hold the peel gently by the edges over the drink and light a match under the peel, skin side down. Squeeze the peel so that a spray of orange oil ignites and leaves caramelized orange oil on the surface of the drink.

This recipe doubles well if you’re partying with a crowd.

Amaretto provides an interesting twist on the traditional margarita’s orange curaçao liqueur. We start with a homemade sweet-and-sour mix that can be prepared several days in advance. When guests arrive, add the remaining ingredients. To serve in salt-rimmed glasses, pour sea salt on a small plate. Rub the rim of each glass with a lime wedge, and then dip the rim in the salt.

Spirit note: The most important words in choosing a tequila are “100 percent agave.” Unless you spot this phrase on the label, you’re getting as little as 51 percent agave, with lots of sugar added to make up the difference. An exceptional value is 1800 Reposado ($24). “Reposado” indicates the tequila was “rested” in oak, imparting flavors of citrus zest and butterscotch, which complement the nutty amaretto in this innovative margarita. —Jeffery Lindenmuth

CALORIES 209(0.0% from fat); FAT 0.1g (sat 0.0g,mono 0.0g,poly 0.1g); PROTEIN 0.4g; CHOLESTEROL 0.0mg; CALCIUM 9mg; SODIUM 2mg; FIBER 0.2g; IRON 0.1mg; CARBOHYDRATE 31g