Inspired by seasonal fruit and fellow gin drinkers, I shook up my own satsuma mandarin sour. Vermont’s Barr Hill Gin, with botanicals of juniper and raw honey, makes it extra special EXCELLENT. While satsumas are in season–winter, the season of our discontent–look for fruit with leaves still attached. This shows they’re not just picked and handled with care, but also fresh and of the highest quality. You can store them at room temperature or in the fridge.

SATSUMA MANDARIN SOUR
1 oz freshly squeezed satsuma mandarin (about one piece of fruit, you can cut off the ends for a garnish)
1/2 oz freshly squeezed lemon juice (about half a lemon)
1/2 oz honey syrup (a 1:1 ratio of water to honey–my favorite variety is acacia from Smiley Honey)
2 oz Barr Hill Gin

Combine in a cocktail shaker with ice. Shake, strain, enjoy–orange you glad you did? AH AH AH!

Hope you’re staying cozy like this comfort kat!