Friday Happy Hour: The Citrus Sidecar

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.

Citrus Sidecar

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!


19 thoughts on “Friday Happy Hour: The Citrus Sidecar

  1. Wow, that view is lovely!

    Oh, and the landscape is nice, too.

    Tablespoons? Really? Pshh. But this does sound like a truly appealing cocktail that I’ll want to try out!

  2. Thank you for the conversion and the recipe, Steve. While I don’t normally keep a tablespoon next to the bar, I’ve had arguments with fellow drinkers about measuring precisely with ounces. The normal shot glass is 1.25 ounces, and I’m more apt to measure by shots—“one shot of vodka to a cup of orange juice” or something like that. A half ounce of lemon juice or a 3/4 ounce of cointreau would be guesstimated on my part, since that’s how I cook (measuring is for wimps!). But it probably explains why I’m not a professional bartender: I’d probably bankrupt the bar with my generous pours of liquor.

    That’s a lovely glass, by the way.

    • HG — I don’t think there’s anything wrong with estimating in cocktails — making them isn’t like baking where I’ve found more accurate measurements to be more important.

      We give our generous pours at our house too!! :D

  3. Half of the people I converse with here are going through major snow storms and ice covered roads and you are sitting back on the deck drinking pretty orange drinks and watching the sunset! Too funny. Everyone should either live in the south or on the west coast, right? lol

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