Celebrating Clementines at Jaleo with The Seville Cocktail
For me, one of the best parts about shopping during the holidays is the availability of crates of juicy, sweet clementines from Spain. Easy to peel and eat since there aren't any seeds, clementines are the perfect size for a sweet-tart snack. I also juice them in place of oranges or tangerines to use in cocktails, including one I love to whip up that combines sparkling wine, Campari and fresh orange juice. (During a recent trip to the grocery store, I was shocked to see that naval oranges were a buck a piece, while an entire crate of clementines was $4.99! That decision was a no-brainer...)
If you are a DC-area Clementine-ophile like me, you are in luck. From December 5th through 18th, José Andrés and the culinary team at Jaleo will be celebrating with special tapas, cocktails and a dessert incorporating the small citrus fruit that's available only from November to January (and happens to be a cross between an orange and a Chinese mandarin, by the way...)
Jaleo will features special Clementine-inspired dishes priced $8 to $13, including Calamares a la Plancha con Alcachofas, Clementinas y Jamon Serrano, Seared Fresh Calamari with Artichokes, Clementines and Serrano Ham; Panceta de Cerdo a la Sidra con Calabaza y Clementinas, Pork Belly with Cider, Butternut Squash and Clementines or Ensalada Maleguenya con Clementinas, Potato and Codfish Salad with Clementines. For a unique and flavorful dessert, the Clementine Granite, Yogurt Espuma with Clementine, Mint and Olive Oil is the perfect choice.
Owen Thomson, Lead Bartender for ThinkFoodGroup, has created a refreshing Clementine-inspired libation for the occasion. The Seville is made from a combination of Torres 10, Clementine Juice, House Made Vanilla Syrup, Campari, Lemon Juice, Lemon Bitters and Blood Orange Bitters, and is priced at $11.
Owen shared the recipe with me, so you can mix them up at home or for your holiday gathering. And for more libation inspiration about seasonal citrus fruit, check out an Imbibe article I wrote last winter about using Meyer lemons in drinks.
The Seville Courtesy of Owen Thomson, Lead Bartender for ThinkFoodGroup
1 1/2 oz. Torres 10 Imperial Brandy 1 1/2 oz. fresh clementine juice 1 oz. house made Vanilla syrup (See Note) 1/2 oz. Campari 1/2 oz. Lemon Juice 1 Dash Lemon Bitters 1 Dash Blood orange bitters Candied clementine slice, for garnish (See Note)
Add all ingredients into a shaker. Add ice, and shake vigorously to chill. Strain into a chilled martini glass.
For the vanilla syrup: Scrape seeds from 1 Bourbon-soaked vanilla bean, and add seeds and bean to 6 oz. of simple syrup, and soak for no less than 24 hours, shaking jar occasionally. Strain to remove large particles.
For the candied clementine slice garnish: Slice clementines thin, and boil in simple syrup until rinds are slightly translucent. Allow to cool in the syrup. Remove from syrup and dry overnight on a wire rack.