The Mandarin C&C: a cinnamon, clove, spiced rum, orange shrub cocktail
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 :).
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
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.
Next I juiced the mandarins, strained out the pulp and added the juice to my oleo-saccharum.
Next, add your vinegar!
Now, shake it up & leave it for a week!
Tada! Now it is time to wait a week to let the flavors balance out & develop even more complexity.
ONE WEEK LATER
The Mandarin C&C
2 oz orange shrub
1/4 tsp of cinnamon
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.