Satsumas are a type of Mandarin orange, an old heirloom citrus originally cultivated in Japan more than 700 years ago. Like bitter oranges, their peels contain pleasantly bitter, aromatic oils. Infusing them into a syrup adds delicate structure and astringency to this subtle take on the martini.
Ingredients
- 1 oz satsuma syrup (recipe below), reserve some peel for garnish
- 1 oz Barr Hill Gin
- 1 oz a particularly savory dry vermouth (such as Atxa)
- ½ oz barley shochu (such as iichiko Silhouette)
- rosemary sprig for garnish
Preparation
- To make the satsuma syrup: bring the peels of 4-5 satsuma peels, 2 cups sugar, and 1 cup water to a boil. Cover and simmer for 30 minutes. Remove from the heat and allow to stand, uncovered, for 30 more minutes. Strain.
- Combine the gin, vermouth, shochu, and satsuma syrup into a shaker over ice. Stir to chill.
- Rub a satsuma peel over the lip and interior of a coupe glass, leaving the peel in the glass.
- Strain the cocktail into the glass over the satsuma peel and garish with the rosemary sprig.
