You might remember the humble mandarin as a lunchbox favourite, but we’ve got a grown-up use for this delicious citrus.
If you’ve ventured down to the markets in the last couple of weeks, you might have noticed that something’s slightly different. While we’ve seen the last of the mangoes for another few months, some of our favourite products are back on the shelves. Apples, oranges, lemons and limes are all in season, not to mention perhaps the most delicious citrus: the mandarin.
We’ve been growing mandarins here in Australia since about 1800 and with good reason. Superior to the dirty old orange in almost every way, the mandarin first came to Europe by way of China and quickly became a favourite of Mediterranean countries, particularly Italy.
And what better way to celebrate such a fruit than with a cocktail? Now, we’re going to use a little bit of that Italian inspiration to mix our special Mandarin Di Saronno Punch.
If you’ve got cocktail mixer, fantastic, but a jam-jar does an equally excellent job. To begin, fill your mixer/jam-jar about a third of the way up with ice. Pour in a good splash of Amaretto, along with a dash of orange curaçao.
Pour in the same amount (one good splash) of pineapple juice on top of your liquor and ice. Then, you need to squeeze the juice out of two or three mandarins and add that too. If you really can’t be bothered with squeezing, you’ll be able to find it bottled, which will save you the hassle.
Finally, squeeze a whole lime into your jar, then pop on a lid and give the contents a shake. Once your Mandarin Di Saronno is well agitated (but not bothered), strain it into a tall glass and fill it to the top with Schweppes Lemon, Lime and Bitters.
Lastly, garnish with a segment of mandarin.
Just remember to buy double when you’re next down the markets.
Mandarins (for mandarin juice)
Schweppes Lemon, Lime and Bitters