I still remember the first time I tried making a tangerine cocktail at home. It was a warm summer afternoon, sunlight pouring in through the kitchen window, and I wanted something refreshing but a little out of the ordinary. After a couple of overly sweet trial runs, I finally landed on a drink that really let the tangerine shine – bright, a little tart, and wonderfully juicy.
Tangerines have always felt special to me. They have this gentle sweetness and pop of tang that oranges just can’t quite match. And let’s be honest, their color alone can lift your mood. This cocktail really captures all of that. It’s easy to put together, but not boring, and every time I’ve brought it out for friends – from impromptu backyard BBQs to dinner parties – it’s vanished pretty quickly.
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What you’ll need:
- 2 oz vodka
- 1 oz fresh tangerine juice (trust me, squeeze it yourself – it makes a huge difference)
- 1/2 oz triple sec
- 1/2 oz simple syrup
- Ice
- Tangerine slice, for garnish
I usually go for a martini glass because it shows off that vivid orange color, but any chilled glass will do (I’ve used highball glasses when I’m serving a crowd).
How to make it:
- Fill your shaker with plenty of ice. Don’t hold back – you want this drink really cold.
- Add the vodka, tangerine juice, triple sec, and simple syrup.
- Give it a solid shake – about 15 seconds, or until the outside of the shaker feels ice-cold in your hand.
- Strain into your chosen glass (bonus points if you chill the glass in the freezer first).
- Garnish with a slice of tangerine. Sometimes I’ll rub the slice along the rim for an extra burst of citrus aroma.
For anyone not drinking alcohol, I’ve swapped out the vodka and triple sec for sparkling water and a splash of orange juice before. It’s every bit as refreshing, and the tangerine still takes center stage.
I love how adaptable this recipe is. If you’re cutting back on sugar, try a drizzle of honey instead of simple syrup – the floral sweetness really plays well with the citrus. And don’t sleep on the foodie pairings! Grilled shrimp has turned out to be a true crowd-pleaser alongside this cocktail. It also works beautifully with an avocado salad or even tacos – the citrus complements spicy dishes really well.
A couple of small tips I’ve picked up: always use fresh-squeezed tangerine juice if you can find good fruit. Bottled juice just doesn’t pack the same bright punch. If you want to add something extra, try throwing in a sprig of mint or basil. Even a few muddled raspberries are nice for a little twist. I once tried a version with a pinch of cayenne (thanks to a friend’s suggestion), and the subtle heat was unexpectedly amazing with the sweet citrus.
What I like most about this cocktail is that it’s unfussy. No wild ingredients or fancy skills needed. Just good, fresh flavors and a little care in mixing. Every time I make one, it feels like I’m bringing in a bit of sunshine – reminding me how satisfying the simple things can be.
