It’s the first Friday of the New Year. I think it’s about time for celebratory drinks, don’t you?
If you were lucky enough to have a week or so off work, and returned with a three-day work week, then you will probably agree that these past few days were grueling. It probably had something to do with sleeping in, shoveling holiday sweets into your mouth all day, partying with family and friends, and staying up late. Repeat.
If you weren’t that lucky, sorry, I don’t mean to bring up your misfortune. But since I did, here have a cocktail.
As a part of a fun little food project that Whole Foods Market put us up to, we were challenged to use the two different types of Mandarins—Clementines and Satsumas—in two different recipes. The flavors of the different Manderins were put to the test by our friends.
First up: Satsumas (pictured above, on the left).
Satsumas are bold in flavor; both sweet and slightly acidic, they make quite a distinct statement in recipes. We thought they would go best in a cocktail, paired with pomegranate flavors and pleasantly effervescent ginger beer. This combination creates one tasty sunset in a glass!
Don’t forget the fun brown-sugared rim!
This cocktail is on the sweeter side and with the addition of Mandarin-flavored vodka, you might even believe them to be mocktails. Until you stand up after knocking a couple back. Then suspicions would be confirmed and you would realize that they were the real deal the whole time.
Stay tuned for PART 2 of this Mandarin recipe battle! Here’s a sneak peak of what we created with those cute little Clementines:
You will have to hang tight to see how our taste-testers felt about the Satsuma vs. the Clementine and which one they liked better in these recipes!
Satsuma Sunset Cocktail
Makes 1 drink
3 oz (2 shots) mandarin vodka (or plain, if preferred)
1.5 oz ( 1 shot) pure pomegranate juice
2 oz ( 1 1/2 shots) fresh satsuma mandarin juice
Brown sugar for rim
Pom seeds for garnish
Ginger beer, top off about 2-3 oz, or to taste.
Mint garnish (optional)
First, garnish glass by running a slice of tangerine around the rim. Dip the top of glass into some brown sugar so it clings around the rim (easy if placed on a shallow plate), and set aside.
Pour vodka, pomegranate juice, fresh satsuma mandarin juice and a handful of ice into a shaker and shake to combine and chill. Pour contents over a handful of ice in sugared glass. Top off with a splash (or a bit more) of ginger beer, garnish with pomegranate seeds and a spring of mint.
From the Little Yellow Kitchen,