What? This thing is still on?
Sorry about the radio silence for a while. Rest assured, I have been drinking, just not logging all of it. Thanks for stepping up there, Duke.
I have a small backlog of drinks to enter over the next week, so warm up your livers.
First is a Kentucky Sidecar. The classic sidecar, a delicious drink on its own, is 1.5oz brandy, .75 oz lemon juice, and .75 oz triple sec/cointreau shaken over ice, then poured into a sugar rimmed martini glass. If you’re not familiar with it yet, make a batch to get a baseline before you have one of these.
There, ready now?
1.5 oz Bourbon (Rye is nice too)
1 oz fresh Tangerine Juice
0.5 oz fresh Lemon Juice
0.75 oz Triple Sec/Cointreau
Moisten the rim of your chilled martini glass with tangerine juice, then dip in sugar.
Shake all the liquid ingredients over ice, then pour into prepared glass.
Garnish with twist of tangerine peel.
I found this at White On Rice Couple’s website – they do drinks, food, gardening, and photography:
Tangerines are a little out of season here (late spring in Oakland, CA), but still available as juice. I tried muddling the whole fruit, but that’s not so efficient (or easy to pour).
The last time I mixed a drink with tangerine juice, the original recipe was for orange juice (and dark rum and grenadine and something else I forget…), and I just subbed out the oj for tangerine juice. That didn’t quite work, and I silently vowed that the next cocktail I would pair it with gin – the sweetness of the tangerine juice mixed with the floral notes of juniper and herbs – and I’m still excited for that. But the balance of the lemon juice, tangerine juice, and triple sec is just right.