The Clementine (Cocktail 🍸)

Bahan-bahan

For the Tangerine Simple Syrup:

1/2 cup granulated sugar

1/2 cup water

Wide strips of zest from 2 tangerines (avoid the white pith)

For the Cocktail:

2 oz Tito’s Vodka

2 oz Freshly squeezed tangerine juice (about 2-3 tangerines)

1/2 oz Fresh lime juice

1/2 oz Tangerine Simple Syrup (prepared above)

3-4 Fresh basil leaves, plus a large sprig for garnish

Ice

Arahan

In a small saucepan, combine the sugar, water, and tangerine zest. Bring to a gentle simmer over medium heat, stirring until the sugar is completely dissolved. Remove from heat immediately. Let the zest steep as the syrup cools to room temperature (about 30 minutes). Strain out the peels before using.

Place 3-4 basil leaves in the palm of one hand and "slap" them firmly with the other to release the aromatic oils. Drop the leaves into a cocktail shaker.

Add the vodka, fresh tangerine juice, lime juice, and 1/2 oz of the prepared tangerine simple syrup to the shaker.

Fill the shaker 3/4 full with ice. Shake vigorously for at least 15 seconds until the outside of the shaker is frosty and very cold to the touch.

Double-strain the mixture through a standard cocktail strainer and a fine-mesh tea strainer into a chilled coupe or martini glass to ensure no basil bits or pulp remain.

Garnish with a large, slapped basil sprig and a tangerine wheel.

Nota

The leftover syrup will keep in the refrigerator for up to 2 weeks. If you prefer a more herbal drink, you can add 2-3 basil leaves to the syrup while it steeps, but remove them after 10 minutes to avoid a "cooked" flavor.