Satsuma Champagne Cocktail
Ring in 2015 with The Satsuma Champagne Cocktail
This New Years Eve, ring in 2015 with the Satsuma Champagne Cocktail. To make this cocktail, we first take satsumas, which are part of the mandarin orange family and in-season this time of year, and put them under the broiler to lightly char and caramelize the fruit, adding a smoky note to the otherwise light and sparkling cocktail.
We then build a traditional champagne cocktail, using sugar cubes, bitters and good champagne, adding an extra kick of vodka along the way. The result? A champagne cocktail that is at once bright, citrusy and faintly smoky. It also has the added benefit of being easy to mix up for a crowd, so you can get back to welcoming in the new year with your friends.
The Satsuma Champagne Cocktail
makes four cocktails
- 4 half-inch rounds of satsuma orange (or mandarin oranges, if unavailable)
- 4 cubes of sugar
- 15 dashes of orange bitters
- 1 & 1/2 shots of vodka
- 2 satsuma orange zest strips (to garnish)
- Place the satsuma oranges on aluminum foil and broil under high heat until slightly charred. Let cool.
- Add sugar cubes to a mixing glass.
- Dash bitters over sugar cubes. Muddle until crushed.
- Add vodka and orange rounds and ice to above the level of the liquid. Stir for 5 seconds.
- Fill mixing glass with champagne, stirring once to combine.
- Pour into chilled coupes, garnishing with orange zest.