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.
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.