This cocktail is a perfect combination of bitter and sweet flavor profiles. And, the beautiful reddish color and garnish add a stylish addition to any table or serving tray.
VODKA OR GIN, THE CHOICE IS YOURS
If you want this cocktail to be on the sweeter side use a top shelf vodka like Gray Goose. If you tend to like things on the dryer side, use a traditional dry gin like Tanqueray. And if you are like me and love some herby floral notes, try using Hendricks.
DON’T SKIP THE PRETTY GARNISH
The sugar and salt rim really add to the flavor experience, so don’t skip it. Plus, it looks so pretty that your Insta-followers will be wishing they were invited to your party.
1 mandarin or other small sweet citrus fruit like satsumas or clementine
1.5 tsp sugar
1 oz / 3 cl Campari
1 oz / 3 cl Blood Orange Bitters
2 oz / 6 cl Gin
Blood orange for garnish
Cut the mandarin in half and add to a cocktail shaker. Add the sugar and muddle. You want to get as much juice and flesh out of the mandarin as possible.
After muddling, add ice, Campari and gin. Follow with bitters and use a stirring stick to mix the flavors.
Combine sugar and salt in equal proportions. Pour it onto a small saucer. Wet the rim of the cocktail glass with the mandarin slice. Then turn the glass upside down into the sugar and salt mix to create the sugar salt rim on the glass.
Pour the mixed drink into your glass without ice and add a mandarin slice to garnish.
If you don’t like pulp, use a sieve to strain your drinks while pouring.