Ingredients :

• Bitter orange — If you can find some at a greengrocer or an oriental grocery store — perfect. Otherwise, a regular orange works just fine, it’s just a bit less intense. Important: don’t peel it. The essential oils are in the skin, and that’s what gives the aromatic depth to the mix.
• Fresh garlic — Four cloves. Chop it as finely as possible — not in slices, but in very small irregular pieces. The larger the surface area, the more it releases its compounds into the hot water. Old garlic that is sprouting works too, just remove the central germ.
• Cinnamon sticks — Use sticks, not ground cinnamon. Powdered cinnamon disperses in the liquid and gives a cloudy, slightly gritty texture at the bottom of the glass. Sticks infuse cleanly and are removed effortlessly.
• Fresh turmeric — This is what gives that characteristic orange-yellow color. If you can’t find fresh root, half a teaspoon of turmeric powder works. Careful: it stains fingers and countertops instantly — peel it with the back of a spoon.