Afterglow
Satsuma is a type of mandarin as you all might know. In Turkey, we also use the unripe version of it and it is known as “Bodrum Mandalini”. It is widely used in pastry, ice cream and of course in cold drinks. The peel of it is so aromatic that it is really hard to resist. It is almost the end of the season now and I have recipes for you lined up using satsuma mandarin. In this one, I used the syrup that we made at home with a low sugar ratio (3:1 juice to sugar ratio) so that I can use more to burst the flavor in cocktails. It is a good technique when you use the juice of the fruit.
Ingredients
- 45 ml Tanqueray Flor de Sevilla Gin
- 15 ml Galliano Vanilla
- 30 ml Homemade satsuma syrup
- 30 ml Lemon juice
- 2 dashes Peychaud’s Bitters
- Egg White
- Ginger and Honey Soda (Gazoz)
Instructions
- Add all ingredients into a shaker, except soda, and first dry shake. Add ice and shake well again. Double strain into an ice-filled glass and top with soda. Garnish with mandarins and a sprig of mint. Cheers! 🍹