Welcome to Imbibe Magazine's between-issues look at liquid culture with drink recipes, news and more. From coffee to cocktails, Imbibe celebrates your world in a glass.

Friday, December 28, 2007

My Darling Clementines


If you're like me and buy clementines by the crate when they're in season, you may be familiar with the last few that threaten to go bad before you can finish them all. Unwilling to let any go to waste, I juiced 8-10 clementines to yield about a pint of juice, and the next morning I made clementine/cava mimosas with brunch. The low-acid, sweet juice pairs well with crisp, dry, easy-drinking Segura Viudas Brut Cava. And this bubbly treat goes especially well with pancakes! Check out the current issue (page 18) for other ideas of winter citrus to use to spruce up your drinks this season.

My Darling Clementine
3 oz. fresh clementine juice
Cava
Glass: Champagne flute
Garnish: clementine wedge, wheel or twist

Pour clementine juice into a champagne flute, top with Cava or your favorite kind of bubbly and garnish.

—Siobhan Crosby

7 comments:

Shoshanna said...

But they are so cute, it almost seems savage to maul them by juicing.

Lance J. Mayhew said...

I love this recipe. I personally like just a touch of Fee Bros Peach Bitters in this too for a little complexity.

rainshiny day said...

i was so just about to throw out some. thanks for the tip, "steven c..."

suzanne said...

Ratafia is also a great way to use up extra clementines. I found an easy starter recipe in the NYT magazine a few years ago, with vodka as a base. It called for cinnamon and coriander, but I've since experimented with other spices. It takes a few months, and a cool space, yet patience delivers a lovely aperitif, or great mixer- with soda or the bubbly of your choice. Now that blood oranges are in season, hmmm...

Real Live Lesbian said...

That sounds heavenly!!!!

M@teo21 said...

I love this recipe too :)

Tim said...

I love clementines!! I just ate around 5 of them, now I think I'm going to go eat some more!