The Hills are Alive with Vitamin C
How to Make the Most of Winter Citrus
BY: JOSHUA GANDEE
Beverage Director, Watershed Kitchen & Bar
Take a minute and think about the word citrus. What comes to mind? Is it an orange grove bathed in the Florida sun? Is it a grapefruit cut open and sprinkled with sugar on a patio table? Perhaps it’s below freezing temperatures and a weird mix of sleet and snow?
That last one may seem a bit out of place, but if you live in the midwest like us, then that is what you’ll most likely encounter during prime citrus season. From Cara Cara to Clementine, some of the most sought after citrus is at its peak from December to April. We have a couple recipes to help you get the most out of some standouts of the season, but feel free to swap out the citrus for whatever variety looks best. These recipes are designed to work with most substitutes, especially if you can taste them on their own and adjust the ratios based on how sweet or sour your particular fruit is. You really can’t go wrong with winter citrus in a cocktail.
Famous for its dark red flesh, the Blood Orange comes in three different varieties. The most popular is Tarocco variety, which is native to Italy and usually the sweetest of the three common varieties. The Italian Moro, and Spanish Sanguinello tend to be more on the bitter side, but still work well in a drink. Fun fact; the Tarocco has the highest vitamin C content of any orange variety.
Recipes
BLOOD BANK
1.5oz Watershed Bourbon Barrel Gin
.5oz Fresh Squeezed Blood Orange Juice
.25oz Fresh Squeezed Lemon Juice
.5oz Honey
Tools: Shaker Tins, Strainer
Glass: Old Fashioned
Garnish: Lemon Wheel
To Make: Add all ingredients to a cocktail shaker, and shake until well chilled. Strain over new ice in an Old Fashioned glass, and garnish with a lemon wheel.
For an even ‘bloodier’ result top the cocktail with 2oz of red wine.
The Ruby Red Grapefruit is commonly grown in Texas and Florida and is related to the Star Ruby Grapefruit. It is also called the Rio Red Grapefruit and marketed under the name Rio Star and Ruby Sweet. The reddish pink flesh of this grapefruit is sweeter than White Grapefruit which makes it perfect to pair with the slightly bitter Aperol and citrusy Four Peel Gin in the this refreshing sipper.
GF FIZZ
1oz Watershed Four Peel Gin
1oz Aperol
1oz Fresh Squeezed Ruby Red Grapefruit Juice
Tools: Shaker Tins, Strainer
Glass: Collins
Garnish: Grapefruit Peel
To Make: Shake all ingredients with one ice cube to lightly chill, and to fluff the grapefruit. Pour over new ice in a collins glass and top with soda, garnish with a grapefruit peel.