You have about a month to make these before Clementine season is officially over. Don’t miss it.
Have you ever had a Clementine? They are tart, tangy and have a slight sweetness to them. A cross between a mandarin and a sweet orange, they are easy to peel and taste slightly different than both. It has distinct enough flavor that I always make sure I enjoy them throughout the season.
And here’s the thing, they are supposed to be seedless, however I am having a hard time finding seedless Clementines. I’ve heard they lose their desirable seedlessness when they are cross-pollinated with other fruit, bees are the usual culprit.
This particular batch of Clementines were full of seeds, which made them a much better vehicle for making margaritas than just peeling and eating them.
I have to remind you all about my favorite juicing tool. It far surpasses using just your hands or the little wooden juicing tool we all have. This particular juicer leaves your piece of citrus almost dry and gives you the most juice possible. It is by far my the best kitchen gadget and one of my favorite kitchen gifts to give. You will never use anything else again.
Here is half of a Clementine after using the juicing tool. It’s totally dry. If you have trouble with strength in your hands, it requires very little pressure to squeeze the juice out, making it an even better choice.
I can’t recommend it enough and it will fit right in your kitchen drawer.
Salt the rims of your glasses and fill them with ice. I used regular refrigerator ice, but if you have chipped ice…even better.
A must is silver tequila, I prefer Patron. A gold tequila would just over-power the nuances in this drink.
It’s amazing how much fresh juice makes a difference in a cocktail, there is really no comparison. I don’t even strain the pulp, it tastes great as is.
Cheers!
Clementine Margarita
Ingredients
- 1/8 cup fresh lime juice
- 0.5 ounce Cointreau
- generous 1/3 cup fresh Clementine juice
- 2 ounces silver tequila (I prefer Patron)
Directions
- Salt the rim of your glass (wet with a lime wedge and dip in coarse salt) and fill with ice. Add lime juice, Cointreau, Clementine juice and tequila, in that order. Serve with a stir stick and garnish with a lime wedge and Clementine slice.
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