The Mandarin C&C: a cinnamon, clove, spiced rum, orange shrub cocktail

Hi Zesties!

Today we have another Adventure in Shrubery! Check out the recipe for a mandarin shrub & a delicious comfort cocktail known as the Mandarin C&C, for the cinnamon & cloves of course :).

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The Mandarin Shrub

1 1/2 cup of fresh squeezed mandarin juice (about 7 mandarins)

1/2 cup of sugar

3/4 cup white wine or champagne vinegar

This recipe is a feature from Michael Dietsch’s book Shrubs: An Old Fashioned Drink For Modern Times, which can be purchased from his blog A Dash of Bitters.

Begin with making an oleo-saccharum which basically means oily-sugar. Start by removing the peel with a peeler or zester, this will add a depth to the flavor. Muddle the zest with the sugar cover with plastic wrap and leave it for at least 1 hour. Dietsch recommends using a peeler on the fruit so it can be easily removed, but I had some extra mandarin zest so I zested & muddled it all.

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Next I juiced the mandarins, strained out the pulp and added the juice to my oleo-saccharum.

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Next, add your vinegar!

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Now, shake it up & leave it for a week!

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Tada! Now it is time to wait a week to let the flavors balance out & develop even more complexity.

ONE WEEK LATER

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The Mandarin C&C

2 oz orange shrub

1/4 tsp of cinnamon

2 cloves

1.5 oz spiced rum

2 mandarins (one to juice & one for garnish)

Directions: pour all of the ingredients into a shaker without ice,  shake & pour.

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Cheers!

Kristi

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