Kat’s Love Poem Cocktail from 10 Things I Hate About You

Who needs cheesy, sugary cocktails for Valentine’s Day when you can have a fiery drink that takes inspiration from Kat Stratford’s 10 Things I Hate About You rebellious love poem? Try a drink with a little more bite this holiday. Just like the passionate main character of 10 Things I Hate About You, Kat’s Love Poem is complex, unexpected, undeniably alluring, plus a little spicy and sweet at the same time. One sip, and you’ll be ready to confess your love this romantic season (or conquer karaoke night at the very least).

Tips for Perfectly Rimming a Cocktail Glass

In this cocktail recipe we rim our glass with cinnamon sugar to bring together the notes of orange and whiskey. To get the perfect rim, we recommend keeping around those oranges if you chose to make fresh orange juice for the recipe. You then want to gently rub a bit of orange (or whatever wetting agent you have handy) on the outside of the glass only. The purpose of a rim is to dust with your lips and tastebuds with flavor and sweetness after each sip. So, you don’t want the cinnamon sugar to overwhelm the drink by getting the coating on the inside of the glass. To help avoid this, you can pour your cinnamon sugar onto a flat surface and pressing the glass into it.

Print
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A short cocktail glass has an orange cocktail inspired by 10 Things I Hate About You with a cinnamon sugar rim and edible marigold inside. On the table around the cocktail lays marigold petals and red rose petals.

Kat’s Love Poem Cocktail from 10 Things I Hate About You


  • Author: Kylie Thomas

Description

The perfect balance of citrus and whiskey with an added bit of sugar and spice.


Ingredients

Scale
  • 2 oz orange juice
  • 1 1/2 oz whiskey
  • 2 dashes orange bitters
  • Cinnamon sugar rim
  • Edible marigold

Instructions

  1. Shake all ingredients in a cocktail shaker with ice.
  2. Coat rim in a cinnamon sugar mix before straining the cocktail into a short glass with ice.
  3. Garnish with an edible marigold.

Story and Recipe by Kylie Thomas
Styling by Anna Franklin
Photography by Dave Bryce

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