July 30, 2021
Poor tangerine, always jealous of it’s more famous citrus siblings, even during summer (which is when tangerines start showing more on shelves, start showing off a bit, and start becoming a part of people’s mind palaces). I like them, even with their jealousies, tangerines, that is. Like many this sunny time of year, I picked up some lately, and have been loving them, and used them in this sunny-time sipper. The slightly sweeter (than oranges, at least) juice makes a swell addition to drinks, especially, perhaps, with rum in summer? Is that recency bias? Perhaps! But in this tangerine-y bubbler, the white rum and juice go particularly well, especially with the addition of two more citrus cousins (we’ll put the jealous aside here), in the form of Scrappy’s lovely (and singular, I think) Lime bitters, which is lime-y and lightly herbal, and another WA-state made product, Grandeza orange liqueur, boasting a rich orange-and-vanilla-ness (you could sub another orange liqueur here, but while it might be good, it might not be great). While tangerine juice has that sweet nature, I felt a touch more was needed, so also added some simple syrup. And then, as the sun is shining and the mercury is risen (I’m typing here in summer, you know), some chilled club soda and ice, and finally, one more addition to give our old jealous tangerine the last word, here, at least: a tangerine twist. A wide one, I suggest.
The Tangerinian Defense
3/4 ounce freshly squeezed tangerine juice
1-1/2 ounces white rum
1/2 ounce simple syrup
1 dashes Scrappy’s lime bitters
1/2 ounce Grandeza
5 ounces chilled club soda
Tangerine twist, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the tangerine juice, rum, syrup, bitters, and Grandeza. Shake well.
2. Fill a highball or comparable glass three-quarters full with ice cubes. Strain the mix from Step 1 through a fine strainer into the glass.
2. Add the soda to the glass. Stir carefully, to mix everything nicely together, but no need to get wacky about it. Garnish with the twist.
May 7, 2021
Summer proper (first day of summer and all that) is still over a month away, but I can feel it creeping up with every sunny day, temperature rising, refreshing fruity drinks bubbling, flowers blooming, gardens growing, sweat sweating, outdoor meals aromatizing evenings, and did I mention the drinks? We had a precursor summer day recently, one of those days that provides a preview of all that sun and such just described, and I just had to make up a new drink to accompany said day, and had to name it after summer, and had to transport my mind into a summer mindset, and between us, I (humbly), think I did a fairly decent job, and that Theros would approve. Oh, what’s in the drink? I started with rum (a summer favorite), white rum, that is, and then upped the rummy-ness with a little Stiggins’ Fancy rum, which is a referred to as “pineapple rum,” but for summer’s sakes don’t take that to mean chemically-induced or saccharin-y or against nature, as (if you haven’t had it), Stiggins’ is none of those, instead, wafting a perfectly roasted pineapple aroma over a dark flavorful rum. If you haven’t had it, try it now. Then, to round out those rummy siblings and to underline with citrus, herbs, caramel, sweetness, and lushness, I added some Montenegro amaro – one might not think of amari as summer standbys, but one also might be foolish, as these flavor-packed pals can bring just the right layers to hot weather treats, when mixed with the right partners. Like rums! And, like pineapple juice, our next ingredient. And, like Scrappy’s Lime bitters, which delights with lime and lighter herbal notes (remember kids: bitters makes it better). Finally, ice, club soda, mint, and here we are, summer, a month or so early. Enjoy it now, and then.
1 ounce white rum
3/4 ounce Stiggins’ Fancy Pineapple rum
1/2 ounce Montenegro amaro
1-1/2 ounce pineapple juice
1 dash Scrappy’s Lime bitters
4 ounces chilled club soda
Fresh mint sprig, for garnish
1. Fill a cocktail shaker or mixing glass halfway full with ice cubes. Add the rums, amaro, juice, and bitters. Shake well.
2. Fill a highball or comparable glass with ice cubes. Strain the mix from step 1 into the glass. Top with club soda. Stir, carefully (no need to spill). Garnish with the mint.
A Note: You could serve this over cracked ice, even crushed ice. But I wasn’t so prepared or industrious as you might be. Next time, I might be!