Chef Jane Butel
2 organic oranges, seedless
2 tablespoons powdered sugar
2 tablespoons lemon juice (use lemon juice)
1 1/2 ounces tequila
3/4 ounces Cointreau or Triple Sec
Peel the oranges and cut into rounds if membranes are tender, or section and remove membranes if they are tough.
Sprinkle the orange pieces with the sugar.
Squeeze the lime juice over the fruit and gently mix until all pieces are well coated. Macerate in the refrigerator.
Just before serving, add the liqueurs and stir together. Serve in stemmed glasses.