Satsuma Ginger Cocktail

satsuma cocktail

The branches on my satsuma tree are heavy with fruit and low to the ground this year. It’s fall in Louisiana. At least for a couple of weeks! It’s a good year for citrus. My kumquat trees have also blossomed and the fruit is set and slowly ripening as temperatures get cooler and nights become longer.

Not everyone has satsumas and many may ask, what are they? The satsuma is a type of mandarin that is seedless, easy to peel, and full of a bright yet not too sweet and just a little bit tart flavor. The satsuma was first cultivated in Japan over 700 years ago. It was brought to the southern Gulf states and thrives in the climate of Louisiana. The satsuma tree is a small to medium low growing tree. The juicy sweet-tart fruit is versatile and can be used in sweet and savory dishes.

At this time of the year, when the satsumas are in abundance at the market and on my tree, I am looking for every possible way to incorporate the satsuma into our meals.

Kale salad with satsumas, satsumas with our morning yogurt and fruit parfaits, chicken salad with satsumas, so why not a satsuma cocktail?

I found this recipe on the Domestikated Life website. I used honey instead of sugar to make the syrup and reduced the amount to make a smaller batch. Juice the satsumas until you have one full cup of fresh juice. Add it to a small saucepan with honey, water, and fresh ginger. Simmer the ingredients for about 15 minutes. Remove from heat. Allow the syrup with the ginger to continue to steep for another 20 minutes. At this point, you will remove and discard the ginger and reserve the syrup in a jar so it can be refrigerated. You should have about 12 oz of syrup or enough to make 3 drinks.

Take out your favorite bourbon, gently shake and chill with the satsuma ginger simple syrup and pour over ice. A toast to fall and our satsuma tree!

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