Clementines and tangerines are popular treats this time of year – appearing in grocery stores around Christmastime in cheerful orange boxes. Of course, after taking one or two in your lunch for a month, maybe you’re wearying of them just a little.
Well, waste not want not I say. It’s Friday. It’s the end of a long week. How about a bright and cheerful drink for happy hour?
(This recipe comes from the latest issue of Sunset magazine, which inexplicably lists their drink ingredients in tablespoons not ounces, which is almost offensive enough NOT to try the recipe, but don’t worry I’ve done the hard work of conversions for you and even made a couple of changes that I think improve it…)
The Citrus Sidecar
Cut two clementines (or one good size tangerine) into quarters, reserving one wedge. Rub the wedge around the outside of a cocktail glass and lightly dip the rim into sugar. Put the rest of the quarters into a shaker. Muddle with gusto. (use 2 oz. of juice if you don’t have a muddler…)
To that add:
- 1.5 oz. bourbon
- 0.75 oz. citronage (or triple sec or cointreau)
- 0.5 oz. lemon juice
Add ice and shake vigorously. Strain into your sugar-rimmed glass. Garnish with that hard-working wedge.
I love the bright color the tangerine juice gives (more than even fresh orange juice), bourbon and orangey citrus are a great pair and there’s a good balance here of sweet and tart.
Kick back, watch the sunset and get your weekend underway!