Cooking Lesson #276: Clementine Sour

…from the Happy Hour Bar

How you doin’? Here’s a refreshing spring and summer time cocktail with a sweet and sour edge. It’s made with the juice of a Clementine.
 
Clementines are commonly known by the brand names Cuties or Halos. Both are hybrids of mandarin and sweet oranges. These tiny fruits are bright orange, easy to peel, sweeter than most other citrus fruits, and typically seedless (but not always). I call it the lazy man’s orange because it is so easy to peel.
 
Both Cuties and Halos are grown in the San Joaquin Valley of California, where there are citrus groves that stretch as far as the eye can see. Smaller, independent farms are in the hills around Ventura County.
 
Halos is the only healthy food brand to rank among parents' top 20 favorite brands. Among kids, Halos are the highest-ranking healthy snack brand and the only produce brand to crack kids' top 50 list.

There is some assembly required in making a Clementine Sour. Start by making an herby-citrus simple syrup. It is a good balance for the fruit’s bold, fruity sweetness. It also necessary to add back a bit of pucker power with a little lemon juice. Once the juices and syrup are shaken with the egg white and a generous pour of bourbon, the cocktail has all the light, fluffy body of a classic whiskey sour, but none of the bite. It’s soft and floral and full of California sunshine.
 
This cocktail is just what the doctor ordered for Happy Hour, Brunch Hour or just about any hour you can think of.
 
Syrup prep time: 20 minutes
Cocktail prep time:  5 minutes
Yield:  1 cocktail
 
Ingredients
For the thyme simple syrup
1 cup water
1 cup granulated sugar
1 strip of Clementine peel
12 fresh thyme sprigs
 
For the cocktail
2 ounces American bourbon
1 ounce Clementine juice
1/2 ounce lemon juice
1/2 ounce thyme simple syrup (recipe attached)
1 egg white, pasteurized (see ChefSecret)
Ice
Garnish: Clementine peel and thyme sprig
 
Directions
To make the herby simple syrup

1. In a small saucepan, combine all the ingredients and bring the mixture to a simmer over medium heat, stirring frequently, until all the sugar has dissolved.
2. Remove from the heat and allow the peel and thyme to steep for 10 minutes.
3. Strain the syrup into a jar, discard the peel and thyme and let the syrup cool.

Note: the simple syrup can be stored in an airtight container in the refrigerator for up to two weeks.

To make the cocktail

1. In a cocktail shaker, combine the whiskey, Clementine and lemon juice, simple syrup, and egg white. Shake vigorously until frothy.
2. Add the ice and shake vigorously until the outside of the shaker feels cold and appears frosty.
3. Strain the cocktail into a coupe glass.
4. Garnish with a tangerine peel and sprig of fresh thyme.
5. Serve chilled immediately.

ChefSecret:  It’s always best to use a pasteurized egg white for this recipe. You can purchase pasteurized eggs in most supermarkets. If you can’t find them at the store, follow the directions below.

1. Bring the eggs to room temperature (20 to 30 minutes before pasteurizing).
2. Place the eggs in a saucepan filled with cold water and fitted with a digital thermometer. 
3. Turn on the heat and bring the water up to 140°F.
4. Keep the water temperature at 140°F for 3 minutes (and no more than 142°F), reducing the heat on the burner if necessary.
5. Remove the eggs from hot water and rinse thoroughly with cold water.
6. Store in the refrigerator until needed or use right away.

Covid-19 Quip of the Day: “This pandemic is driving me crazy. I’m sick of following my dreams, man. I’m just going to ask where they’re going and hook up with them later.”
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