If you're like me and won't be hopping on a plane to a tropical destination anytime soon, treat yourself to one of these and you'll find the perfect getaway is your glass.
'citrus cocktails' on Serious Eats
Cara cara oranges are sweet and low in acid with hints of grapefruit and cherry. They add depth to this citrusy, refreshing tequila cocktail.
Lately one of my favorite ways to use blood orange juice is with whiskey. Both ingredients have a certain amount of sweetness, but the citrusy sourness of the blood orange helps liven up the richness of whiskey. Looking to add a little depth to the cocktail, I added a hint of honey syrup.
Cheap sour mixes are made from artificial lemon and lime flavoring along with corn syrup, coloring, preservatives, and stabilizers. Higher-end mixes are made with juice from concentrate, citric acid, and sugar. Despite its appearance, commercial sour mix is not made with radioactive citrus and will not give you super powers. (Though if it did, you would be able to thwart criminals by shooting a mildly irritating yet pleasant-smelling acid into their eyes.)
I like to pair pomelo with herbal flavors, especially basil. The slight sweetness of both the pomelo and basil work really well together, but they're both able to hold their own and bring depth to a cocktail
A sweeter cousin to the common (and more sour) Eureka lemon, Meyer lemons are differentiated by their thin, smooth, slightly more orange-colored rind. With a more delicate, floral flavor, Meyer lemons are an easy way to make a common lemon-based cocktail a little more special.
This recipe for a kumquat whiskey sour by Feizal Valli at the Hot & Hot Fish Club in Birmingham, Alabama is perfect for a little winter pick-me-up. It pairs the bright, zesty flavor of kumquats, fresh lemon, and lime juice with the rich warmth of whiskey. It's perfectly balanced and a little dangerous—it's so delicious, you're going to want more than one.
I sought out delicious recipes featuring Meyer lemons, blood oranges, Satsumas, grapefruit, and lime, looking for drinks where the citrus was allowed to really shine. After a few long sessions of shaking and stirring citrusy concoctions created by bar stars like Jackson Cannon of The Hawthorne in Boston, Sean McClure of Craft in New York, Debbi Peek of the Bristol in Chicago, Todd Maul of Clio in Boston, and a few others, these 15 favorites emerged: refreshing drinks with an excellent balance of tart acidity and fresh sweetness. Just the right thing to sip as we wait for the weather to get warmer.
This cocktail from Todd Maul of Clio in Boston is refreshing and complex, and would also be delicious served over ice.
This beautifuly rosy vodka cocktail is fruity and lightly floral—it's one of the most delicate citrus cocktails we've tried.
Fresh lime juice and honey balance this smooth, toasty cocktail from the John Dory Oyster Bar in NYC. Be sure to use a good rum here, since it plays a starring role.
This winter sour from Jackson Cannon balances a boozy cognac edge with smooth maple syrup and Meyer lemon. Though there's as much maple as lemon, it's not at all sweet, just warming and aromatic.
The Meyer lemon in this simple cocktail beautifully complements the flavors of gin.
When we mixed this up in the office, AHT editor and photographer extraordinaire Robyn Lee said: "What is that? That looks like a salad..." Appearances aside, it's delicious to drink (and chew.) Be sure to muddle well to make sure the fennel flavor translates into the drink.
This genever cocktail from Highlands Bar and Grill in Birmingham is may look like Tang, but it's boozy stuff, with a wonderfully fragrant Satsuma juice base.
This Negroni variation from Chef Frank Stitt appears on the menu at Bottega only in deep winter when blood oranges are in season. "It makes us reminisce about aperitif time in the gorgeous cafes and bars of Torino and Venice," says Stitt. Serve with a slice of orange and a bowl of green olives.
This poppy-hued drink from The John Dory Oyster Bar in New York City is richly citrusy and fragrant, with a puckering tartness that lingers.
Looking for a little pick-me-up after the holidays, I decided a daiquiri—which is traditionally made with lime juice, rum and sugar—would be the perfect candidate for a little winter experimentation. The blood orange juice gives the cocktail a lovely red hue and brings a bright flavor to the drink.
Every year around this time we get a bunch of annoying requests for low-cal cocktails, which we usually just ignore, because, let's be honest, if you want a low-cal beverage, drink water. We refuse to use artificial sweeteners or "diet" anything in our cocktails. But this year, after inventing several fabulous champagne cocktails for New Year's Eve, we scratched our heads, looked at each other and said, "Wait! I think we just invented some low-cal cocktails! Healthy, even?" OK, healthy may be a bit of a stretch, but they are made with fresh ingredients and most importantly, they're seriously delicious.
Fresh tangerines and fresh ginger make for a super-flavorful winter cocktail.