09th Jan2012


David’s Cocktail Corner: Tangerine Two

by David Edessa

Written By David Edessa

October to April is the season to utilize such great citrus like the tangerine. You could certainly substitute the cognac for vodka or Tuaca for Grand Marnier or Triple Sec.

Tangerine Cosmos

  • 1/2 oz. White Cranberry Juice
  • 1 /2 oz. Tangerine Juice
  • 2 oz. Citrus Vodka
  • 3/4 oz. Triple Sec

Put all ingredients into a cocktail shaker with ice, and then shake it for 10 to 15 seconds. Strain into your cocktail glass. Garnish with a tangerine.

Tangerine Margarita

  • 2 oz. Silver Tequila
  • 1 oz. Cointreau or Triple Sec
  • 1/2 oz. lime juice
  • 1/2 oz. tangerine juice
  • 1/2 oz. Ruby grapefruit juice
  • Salt for rimming

Pour the ingredients into a cocktail shaker with ice cubes and shake well for about 10 to 15 seconds. Strain into a chilled cocktail glass rimmed with salt.

My Clementine Sidecar

  • 1/2 oz. Fresh Lemon Juice
  • 1 oz. Fresh Tangerine Juice
  • 1.5 oz. Bourbon (a nice small-batch bourbon preferred)
  • 3/4 oz. Tuaca

Rub the rim of a chilled cocktail glass with a tangerine wedge & sugar the rim. Put all ingredients into a cocktail shaker with ice, and then shake it for 10 to 15 seconds. Strain into your cocktail glass.

Tangerine Drop

  • 1/2 oz. Fresh lemon Juice
  • 1 /2 oz. Tangerine Juice
  • 2 oz. Citrus Vodka
  • 1/2 oz. Triple Sec
  • 1/2 oz. Honey syrup (see recipe below)

Put all ingredients into a cocktail shaker with ice, and then shake it for 10 to 15 seconds. Strain into your cocktail glass. Scrape the zest off a lemon with a micro-plane or even a vegetable peeler and then garnish drink with lemon zest on top (if you would like a sweeter drink you can always sugar rim of drink with powdered sugar).

Honey Syrup

  • 1/2 cup honey
  • 1/2 cup warm water

Combine the honey and water and stir till it dissolves. Let it cool before use. If you combine to citrus when warm it will create bitterness in the lemon.

Clementine Cocktail

  • 3 oz. fresh tangerine juice
  • 1/2 oz. fresh lemon juice
  • 1 oz. ginger simple syrup (see recipe below)
  • 1.5 oz. Cognac or brandy

Put all ingredients into a cocktail shaker with ice and shake well for 10 to 15 seconds. Strain into cocktail glass. Garnish with a tangerine wedge.

Ginger Syrup

  • 2 cup water
  • 2 cup sugar
  • 1 – 2 large ginger root, cut into one inch pieces

In a small saucepan add the water and sugar. Bring to boil while stirring a few times. Reduce to a simmer and add the ginger. Let it cook for about one hour. When ready, strain and transfer to a glass container and allow it to cool to room temperature. Same recipes can be used to make other flavored syrups by substituting the ginger for other herbs, vegetables or fruit.

**Bonus Drink Recipes: David’s Favorite Coffee Cocktails**

It’s still winter time after all.  Here are a few tasty and warm coffee drinks.

Chip Shot

  • 3/4 oz. Tuaca
  • 3/4 oz. Baileys

Fill with strong black coffee. Top with Whip cream.

Ella Fitzgerald

  • 1/2 oz. Kahlua
  • 1/2 oz. Frangelico
  • 1/2 oz. Baileys

Fill with coffee. Top with Whip cream and Caramel syrup.

Tiramisu Coffee

  • 1/2 oz. Sailor Jerry rum (or other spiced rum)
  • 1/2 oz. Tia Maria coffee rum
  • 1/2 oz. Baileys

Fill with coffee.  Top with Whip cream and cinnamon

If you need a substitute for Tia Maria you can always give Kahlua a try.

 

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David Edessa

David Edessa

David Edessa spent over twenty years managing night clubs, bars, cafes, restaurants, and after hour clubs. He has traveled and operated in major markets like Chicago, Los Angeles, Dallas, and Las Vegas, playing a major role in launching and managing restaurants. David has served as a consultant for California fine dining restaurants as well as for premier entertainment venues in Orange County, California. David has a knack for selecting the perfect taste and flavor combinations for both food and drink. He honed his skills on the culinary aspect of mixology and recipes development, with an understanding and appreciation of the liquors, beers, and wines of the world.

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