After a long hiatus, Rob finally has a new cocktail worthy of posting! I was asked to create a signature cocktail for a Spanish-themed fundraiser for Tehiyah School, where my friend Joan’s daughter Sophie attends, and also to head up the bartending staff at the event. They had an initial suggested recipe called the Sao Paolo Samba, consisting of Absolut Mandarin vodka, lime juice, and simple syrup. I tried this and it was reasonably drinkable and refreshing, but not very nuanced. And besides, we needed a Spanish-themed cocktail, not a Brazilian one, and I wanted to put my own stamp on the drink in any case. So after the usual extensive experimentation and arduous sampling over several weeks, the Sevilla Mandarina was born. The final recipe combines the lovely tangerine-flavored Absolut Mandarin with equal parts fresh tangerine juice, lime juice, Cointreau (thanks Shannon for suggesting), and simple syrup, and I believe it achieves the desired effect of a refreshing yet multi-layered quaff that with a little imagination transports one to the patio of a bodega on a warm night in Seville, contemplating the beautiful Moorish architecture while listening to flamenco music. Ole!
- 4 parts Absolut Mandarin vodka
- 1 part fresh tangerine juice (Trader Joe’s works well)
- 1 part fresh lime juice
- 1 part Cointreau
- 1 part simple syrup
- Garnish: Skewered blueberries & strawberries or kumquat
Shake all ingredients vigorously in a shaker half full of ice, strain into cocktail classes, and enjoy.
Note that for ease of serving or transporting, you can pre-mix equal parts tangerine & lime juice and Cointreau & simple syrup, then combine those mixtures with the mandarin vodka in a 2:1:1 ratio. I used this trick to enjoy Sevillas all through a trip to Panama by traveling with a liter plastic bottle of Absolut Mandarin and 2 half liter water bottles with the juice and Cointreau/syrup mixtures in my luggage…