While we love eating sweet clementines straight out of hand, the juice is so delectable that it begs to be used for something special—like a cocktail! Buck tradition and lace a classic Moscow mule with bright, fresh notes of the fruit's nectar. Bonus: Brush the leftover clove syrup on our Gingerbread Cake.
- Prep time 10 minutes
- Total time 10 minutes
- Portion size 2 servings
Ingredients
Method
In small saucepan, bring water, sugar and cloves to boil over medium-high heat. Cook until sugar is dissolved, about 1 minute. Remove from heat; strain through fine-mesh sieve into bowl. Set aside.
Fill cocktail shaker half full with ice cubes. Add clementine juice, lime juice, vodka and 1 tsp of the clove syrup; shake vigorously until well chilled.
Strain through fine-mesh sieve into glasses half-filled with crushed ice. Top with ginger beer; garnish with zest and mint.
NOTES FROM THE TEST KITCHEN
Basil: Elevate brunch with thinly sliced fresh basil leaves in a fruit salad made with clementine segments and chunks of cantaloupe.
Chocolate: Dip half of each clementine segment in melted dark chocolate. Transfer to a parchment paper–lined tray; refrigerate until the chocolate is set. Wrap for a hostess gift or add the treats to a holiday dessert tray.
Brandy: Use strips of the fruit's zest for extra flavour in brandy-based after-dinner digestifs.
Nutritional facts Per serving: about
- Sodium 4 mg
- Sugars 21 g
- Protein 1 g
- Calories 187
- Potassium 179 mg
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 24 g
%RDI
- Iron 1
- Folate 10
- Calcium 3
- Vitamin C 82
