Clementines are everywhere this time of year, which is fantastic! Clementines are the perfect cocktail orange. So, granted, they’re technically tangerines, but, hear me out on this one. They’re perfectly sized for cocktails (you’ll get 1 1/2 – 2 oz of juice from each one), the flavor is better than most mega-mart oranges and you can eat the leftovers for a snack. See? Perfection. You can use the juice as a one for one replacement for most cocktails (it has a bit more sourness so be aware) or you can make up something new. Like such.
2 oz Clementine Juice 1 oz Lime Juice 2 oz Rye Whiskey 1/4 oz Orange Bitters *
This cocktail is tart, sweet and nicely complex from the added bitters. The rye (Dickel in this case) is a great whiskey for this drink since it has the power to stand up to the other ingredients and the spicy quality plays well with the sweetness from the juice. Very refreshing overall and, like so many other cocktails, goes down way too easy.
* Instead of orange bitters, I used some of my homemade hibiscus orange bitters. Basically the same ingredients as this recipe but with some added hibiscus flowers. They add a great color and a very light floral quality.