For the Cocktail: Combine all in a cocktail shaker filled with ice. Shake and strain over one large ice cube or into a chilled coupe.

For the Cordial: Using a peeler, remove the zest from the oranges in wide strips, trying to avoid the bitter white pith as much as possible. Use a paring knife to slice or scrape off any excess pith from each strip.

Juice the oranges, then weigh the juice on a kitchen scale. Add the juice and an equal amount (by weight) of sugar to a blender, and blend on high speed until the sugar dissolves.

If using the sous vide method, carefully transfer the peels and juice/sugar mixture to a plastic bag, and seal according to sous vide instructions. Submerge in a 135 degree Fahrenheit water bath for 2 hours, then plunge bag into an ice bath to cool. Strain before use and store in the fridge.

For the Brûléed Citrus Wheels: Place the citrus wheels on a heat proof surface (like a baking sheet) and add a small amount of sugar to the top, just enough to cover in a thin layer.

Using a circular motion, pass the flame of a culinary torch repeatedly over the sugar until it boils and turns lightly charred and amber.

*Alternately, use a broiler set on high to caramelize the sugar, or char the sugared citrus wheels on a hot grill.