How to Use Winter Citrus in Cocktails
When the weather gets cold and the days get shorter, a shot of liquid sunshine can make winter seem a little more bearable.
Unfortunately, many people assume that citrus fruit is just in season during the summer. But a number of varieties are actually ripe right now, including sweet clementines, zesty Meyer lemons, kumquats, and more. And they all work wonderfully in cocktails — think of warm mulled wine with clove, cinnamon, and orange notes, or a quaffable brunch mimosa.
For instance, my Citrus 75 is a tasty combination of clementine juice, homemade limoncello, fresh lemon juice, and honey syrup. It’s finished with a splash of refreshing bubbly, which adds a festive air.
You can also find towering piles of alluring ruby red grapefruits in stores this time of year. I love what their brightness brings to a classic Negroni. I’ve played around with the recipe’s traditional measurements to create a Grapefruit Negroni, which is a bit less bitter than the original drink but is still a delicious aperitif.
Of course, we all know citrus as a garnish — twists and wheels grace many a tipple. But a light dusting of fresh zest lends any concoction a great pop of flavor and aroma.
So shake off those cold-weather cares and shake up some sunny citrus sips!
— Kathy Casey