Christmas Clementine Cocktail
The Christmas and New Year is filled with food and drink. Oranges such as clementines, satsumas and tangerines are in abundance at this time of year so we have a cocktail recipe to make them the star of the show.
We decided that for the last 2023 live cook, whilst there would be food, we would also provide some drink inspiration.
Whilst you don’t have to fire up your Big Green Egg, if you’re already using it for a cook, why not see how you can zhuzh up your drinks too.
Cooking surfaces
BBQ Temperature
Ingredients
- 85ml clementine, satsuma or tangerine juice (about 2 1/2 small oranges)
- few pomegranate jewels
- 1 sprig of fresh mint
- 100ml ginger beer
- 60ml vodka
- 15ml elderflower liquer (St Germain or other brand)
- slice of preferred small orange
- 2 slices of orange peel
- 1 tsp sugar
- ice
Method
- Set up your Big Green Egg with your cast iron grid for a direct cook at 250°C.
- Once the griddle is hot, add some slices of orange and some orange peel.
- Sprinkle the orange slices with some sugar, which help to caramelise them.
- After about 2 minutes, turn and sear the other side. You’re looking to burn the peel edges and get some caramelisation on the orange slices.
- Add the juice, ginger beer, vodka and elderflower to a glass and give it a zhush!
- Add the peel, orange slice, a few pomegranate jewels, mint and some ice.