After looking at Elise’s Candied Kumquats at Simply Recipes and thirsting for one of Vanilla Garlic’s Kumquatinis, I rediscovered a container of candied tangerines I made last week to serve over pound cake. I’m crazy about these things.
The tangerine segments get plump as they soak in the thick, vanilla-bean laced syrup. When you put one in your mouth they burst with a juicy, tangy pop.
A week in the fridge is about long enough to keep them; any longer than that and they become limp and puckered, like a vinyl baby pool with a slow leak.
After fishing out the fruit, I gave the syrup a second life in my cocktail recipe.
Whoa, this drink is good.
Maybe too good for an afternoon sipper. I think I need a nap now. Hic-up.
From Sunday Suppers at Lucques (Suzanne Goin)
½ vanilla bean
1 cup granulated sugar
1 cup water
6 tangerines, peeled, separated into segments and any white pith removed
Add the vanilla bean, pulp, sugar and water to a medium saucepan and bring to a boil.
Turn the heat to low and add the tangerines to the pan. Simmer 3 – 5 minutes, until the fruit looks puffy and shiny.
Strain the mixture and return the liquid to the pan. Bring to a boil over high heat and reduce until slightly thickened – this takes just a few minutes. Cool the syrup completely before stirring in the tangerines. Store in the refrigerator.
Tangerine-Tini
Makes one drink
1 tangerine
2 ounces very cold citrus-flavored vodka
1 teaspoon chilled syrup from Candied Tangerines, or 1 teaspoon simple syrup
Juice the tangerine into an ice-filled cocktail shaker. Add the vodka and syrup; shake vigorously and strain into a cocktail glass. Salud!
If you need another drink, check out my other adult libations:
Juniperotivo
Passion Fruit Caipiroskas
Basil-Vodka Gimlets
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AnticiPlate
March 14, 20086:08 pm
Oh this is all too tempting on a Friday night! Too bad I have to work all weekend:( Thanks for the post. I love the idea of a tangerine-tini. Very creative!
cheesemongerswife
March 14, 20087:50 pm
now you’re talkin’!!!
Stella (Sweet Temptations)
March 15, 20087:41 am
Beautiful shots! I’m sure this tastes heavenly!
Liza
March 15, 20088:06 am
Oh, I want to try both of those recipes! I immediately started thinking about the tangerines I have sitting in a bowl on the table.
Half Baked
March 15, 20085:58 pm
I’ll take one of each please:)! Beautiful photos!
Rebecca
March 16, 20081:36 pm
vanilla bean PLUS alcohol has to equal perfection.
maine626
March 16, 20084:07 pm
a girl after my own heart! had an amazing drink this weekend in NYC – a cocktail made like a mojito but using rosewater & real rose petals, which were muddled with limes, rum & a splash of champagne. it was pure heaven.
Catherine Wilkinson
March 17, 200811:08 am
Lovely! Perfect for the deck and the promise of spring! I may have to switch from my big bowl of Burgundy!
Deborah Dowd
March 19, 20086:08 pm
I am all about the Friday cocktail. This looks delicious… and think about all the vitamin c from the tangerines!
noble pig
March 20, 20086:31 am
Oh geez, that looks wonderful! What a perfect drink!
Alanna
March 20, 20089:03 am
I think I need to start stopping by about 5pm on Fridays …
Garrett
March 20, 200810:37 am
Beautiful photo!!! Glad you liked the drink!
Tartelette
March 20, 200811:19 am
Great cocktail recipe! Made it monday night for guests and we all loved it! Thanks!
Lore
March 24, 20083:06 am
Sounds so refreshing!
Karen
March 24, 20084:48 pm
Anticiplate, you need a day off soon to indulge. It’s ‘tini time!
That’s right, Cheesemonger’s Wife!
Thanks, Stella. Bottoms up.
Liza, you’re about ready for one, I can tell.
Half-baked – thanks! Cheers to you.
Vanilla bean is like magic, isn’t it Rebecca? Oh, wait, maybe it’s the alchohol that has that affect!
Maine626, that sounds too, too decadent. Rose water seems to be in at the moment, I’ve noticed.
Yes, Catherine, it’s almost time!
Now you’re talking Deborah. It’s two good things in one.
Alanna, yes, why don’t you?
Thanks for the inspiration, Garrett. Cheers!
Noble Pig, I’m glad you like it.
Oh, Tartelette, I’m happy to hear that! Here’s to a long distance cocktail hour…
Lore, it’s a nice change and good prep for margarita season.
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