Ms. S&C thinks there’s a lot to love about clementines. Those perfectly small, round citrus, with a deep orange color, pack a lot of flavor. (Not to mention they are so easy to peel and seedless.) And, how irresistible are those boxes at the grocery store this time of the year? But, when you’re a family of two, how do you make use of them all? Ms. S&C is here with a few cocktail suggestions so those beauties don’t go to waste. Think of today as a two-for-one special!
That delicious box of clementines can be used for a number
of delicious cocktails
Cocktail Number One: Ms. S&C came across an inviting recipe for an Old Fashioned over at Metrocurean. She tested a few batches, made a few minor modifications, and couldn’t have been happier with the end result. The infused simple syrup is pretty fantastic, and all the flavors mesh perfectly with bourbon. To conclude, this is an awesome cocktail.
Clementina Old Fashioned
adapted from Jaleo, makes 1 drink
For cinnamon apricot syrup:
(make one day in advance, preferably)
- dried apricots (approx. 6)
- 4 cinnamon sticks
- Peel from one clementine
- 1 1/2 cups sugar
- 2 cups water
Combine sugar and water in a sauce pan and bring to boil. Simmer until sugar is dissolved. Add cinnamon sticks, apricots (1 apricot for each drink you plan to make) and clementine peel. Cook over low heat for 5 minutes. Let cool and stand for several hours, or overnight (recommended). Use any leftover syrup to sweeten tea, or for other cocktails.
For the cocktail:
- 1 clementine, segmented
- 1 1/2 ounces Maker’s Mark bourbon
- 1 tablespoon of apricot cinnamon simple syrup
- zest of 1 clementine
- A few dashes orange bitters
In a cocktail shaker, muddle apricot (from syrup) and clementine. Add bourbon, cinnamon apricot syrup, orange bitters and enough ice to fill a rocks glass. Shake well. Pour into a rocks glass and finish with a generous amount of clementine zest.
Cocktail Number Two: Naturally, Ms. S&C has offered to make punch for New Year’s Eve festivities. Last year she whipped up a sparkling cherry sensation that was quite good. This year she plans to adapt a citrusy champagne punch from Epicurious. And, for Ms. S&C’s party purposes, this recipe will likely be tripled.
Sparkling Citrus Punch
makes eight servings
- 1 cup white grape juice
- 1 1/2 cups fresh grapefruit juice (preferably pink or ruby red)
- 1/4 cup fresh lime juice
- 1/4 cup fresh lemon juice
- 1 cup dry white wine
- 1/2 cup Cointreau, triple sec, or other orange-flavored liqueur
- 1/4 cup Cognac or other brandy
- 1/2 cup packed mint leaves
- 2 clementines, segmented
- 1 lime, cut into 1/2-inch pieces
- 1 lemon, cut into 1/2-inch pieces
- 1 bottle Champagne or other sparkling white wine, chilled
Stir together juices, wine, triple sec, Cognac, mint, fruit, and cooled syrup in a large pitcher. Chill, covered, until cold, about 1 hour. Stir in Champagne. Garnish with clementine, lime and lemon pieces.
Happy New Year from S&C!
posted by Ms. S&C