Wednesday, March 30, 2011
Tangerines have been cultivated for over 3,000 years in China. The season is from October to April in the Northern Hemisphere. Most commonly you will peel and eat right away. They have a vivid orange color and are so sweet. Today we hit almost 80 degrees in the Bay Area and this cocktail was perfect to ring in the first warm day of the year!
Why not create a quick, simple and tasty cocktail to celebrate this beautiful citrus gem. You could certainly substitute the cognac for vodka. It is refreshing and celebrates the change of seasons from Winter to Spring.
3 oz fresh tangerine juice
1/2 oz fresh lemon juice
1 oz ginger simple syrup
1 1/2 oz Cognac
Put all ingredients into a cocktail shaker with ice & shake well for 15-20 seconds. Strain into cocktail glass. Garnish with a tangerine wedge.
2 C. Water
2 C. 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 cook for about one hour. When ready, strain and transfer to a glass container and allow to cool to room temperature.