The grocery store is an inspiring place, particularly the produce aisle. No matter what I have on my list, I make sure to take a few minutes to leisurely browse the fruits, vegetables and fungi, just to see if anyone pops out to say “hello”.
This week, I stumbled upon a large, sunny, yellow boi, simply named “cocktail citrus”. My mission was clear.
[referenced url=”https://www.lifehacker.com.au/2019/02/inject-some-sunshine-into-your-weekend-with-this-sunny-rum-drink/” thumb=”https://i.kinja-img.com/gawker-media/image/upload/t_ku-large/vijjj0dqegcda0hfo33z.jpg” title=”Inject Some Sunshine Into Your Weekend With This Sunny Rum Drink” excerpt=”Happy first weekend of February, and — if you participated — congratulations on making it through dry January. Let’s celebrate with a nice drink.”]
The cocktail citrus — also known as the “mandelo” — is a cross between a mandarin and a pomelo, and it tastes like a sweet, more accessible grapefruit. It makes for good eatin’, but you can’t call something “cocktail citrus” and expect me to not combine its juice with booze.
Given the grapefruit-like properties of the fruit, I decided to make a scaled-down Italian Greyhound kinda deal, and that was a good decision. It was refreshing and juicy while still being stiff.
To make one yourself, you will need:
- 60ml gin
- 30ml fresh-squeezed cocktail citrus juice (sub the sweetest grapefruit you can find if your grocer doesn’t carry cocktail citrus)
- 22ml Campari
Combine everything in a cocktail shaker with ice and shake as hard as you can for about 15 seconds. Strain into a coupe glass and enjoy.
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