Upgrade the classic lemon-and-bourbon cocktail with tangerines for intense fruitiness and deep color, and rye whiskey for brightness. Adding a little egg-white froth turns the juice a pretty peach hue.
3 medium tangerines (8 oz. total), such as Clementines, Murcotts, or Gold Nuggets
2 ounces rye whiskey, such as Bulleit or Alley 6
3/4 ounces simple syrup
1/4 ounce each pasteurized egg white* and lemon juice
5 drops orange bitters, such as Fee Brothers
How to Make It
Quarter and seed 2 tangerines. From the third, cut a wedge; then, using a vegeta- ble peeler, cut a wide strip of zest from rest of fruit. Set wedge and zest aside.
Put quartered tangerines in a cocktail shaker and muddle thoroughly to break up fruit and release juice. Add rye, simple syrup, egg white, lemon juice, and orange bitters, then fill shaker with ice cubes. Shake vigorously about 20 seconds.
Strain into an old-fashioned glass and add 1 large ice cube. Bruise tangerine zest a bit with fingers to release oils, skewer with tangerine wedge, and set in drink.
*Find simple syrup with cocktail supplies or make your own: Heat 1/4 cup each sugar and water, stirring, until sugar dissolves; let cool. Find pasteurized egg white at well- stocked grocery stores.