Cocktail Hour: Sparkling Tangerine Whiskey Sour

This week's cocktail was driven by the fact that I saw some beautiful tangerines in the market this week and bought some on a whim.  I never buy tangerines, because with all those seeds, why would I grab tangerines instead of seedless clementines?  But the flavor of clementines is mild compared to the slightly exotic tangerine, and they are less juicy.  So, the tangerines sat in the fridge all week and when it was time to make a cocktail, they seemed like the perfect solution.  Here is a whiskey sour made with fresh tangerine juice and garnished with a candied tangerine peel.  I added some lemon to up the sour factor, but unlike cocktails that use sour mix, this does not taste like a sour patch kid -  it is a more subtle creature.  Topped with some soda water (champagne would work too!) it is easy but festive enough for this time a year.

Sparkling Tangerine Whiskey Sour

Add 1/4 cup of whiskey, 1/4 cup of tangerine juice and 2 tablespoons lemon juice to a cocktail shaker.  Shake vigorously, pour into a cup over ice.  Top off with soda water or champagne.  Garnish with candied tangerine peal, recipe below.


Candied Citrus Peel

Citrus peel from 2 medium fruit, such as oranges or tangerines, or 3 small fruit, such as lemons, or 1 large grapefruit.
1/2 cup of sugar, plus more for coating
1/2 cup of water

Directions:

1. With a very sharp paring knife, remove peel from fruit.  Try to leave the white pith part on the fruit and just take the peel.  If you get some pith with the peel, lay the peel on your cutting board and with the pairing knife scrape the white pith off.
2. Cut the peel into thin strips.
3. Bring some water to a boil in a small saucepan.  Add the peel and boil till tender, 10 minutes.
4. Remove the peel from the water and let try on a baking rack until drier, about 15 minutes.
5. Bring the 1/2 cup of sugar and 1/2 cup of water to boil in a saucepan. Add peal and cook on medium heat until the peel is translucent and the syrup is thick, about 15 minutes.
6. Remove to baking rack and let dry for 1 hour.
7. After the hour, roll the peel in some granulated sugar.
8. This has many uses other than the garnish here, it can be used in baking - cakes, cookies, etc..., It would be great I think added to a carrot cake recipe or stirred into gingerbread.  Or it can be eaten on its own like candy.