This Satsuma cocktail is the perfect dash of Christmas in your cocktail glass!

I love a good backyard winter fire, and this is the perfect cocktail to go with it! Bundled up in your toques and boots, fresh snow all around, the crackling sound of the fire with your satsuma cocktail in hand: perfection! Now is the time to treat yourself to this one. Keep in mind, these oranges are only in season from November to January.

This cocktail is the perfect kick-off to a date-night in! For dinner try Dietician Emily Mardell’s Alberta Beef Short Rib Ravioli With Brown Butter and Crispy Sage!

Satsumas

These beautiful oranges from Japan touch down in North American grocery stores just before the holidays. They typically don’t ripen until fall or early winter, so they’ve traditionally been associated with Christmas. The only grocery store near us that had them by early November was Freson Brothers. In my opinion, they’re a step-up from the Mandarin oranges from China, packing a bit more flavour punch.

Sunday’s Whiskey

This amazing whiskey is made in Japan, but has a Canadian connection. Of the five innovators of Sunday’s Whiskey, four are from Alberta!

An authentically Japanese, world blend whisky that expands the universe of whisky lovers & Japanophiles. Sunday’s Whisky is crafted in small batches and made from world grain spirits that is distilled twice and barrel-aged for three to nine years at cask strength. The whisky is blended before adding the pristine, alkaline water from the nearby springs of Koriyama. The result is a more round, viscous mouthfeel with soft, slightly sweet undertones.

You’ll Need:

Two ounces of Sunday’s Whiskey
Six satsuma wedges, sliced in half
One ounce of Satsuma Ginger Syrup
Orange peel garnish, gently twisted
One lemon slice, cut in half
Big square ice cube

Directions:

Muddle the satsuma wedges and lemon.
Add muddled mixture to a cocktail shaker with ice.
Pour in two ounces of Sunday’s Whiskey.
Pour in one ounce of Satsuma Ginger Syrup.
Shake what your mama gave you for about 20-30 seconds (one way to tell your shaking time is adequate – your cocktail shaker will have a lightly frosted layer on the outside.
Strain into a rocks glass with a big square ice cube.
Garnish with a gently twisted orange peel.

photos: Dallas Curow

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