Cling to the Last Moments of Citrus Season With This Cocktail

Photo: Claire Lower

The grocery store is an inspiring place, particularly the produce aisle. No matter what I have on my list, I make sure to take a few minutes to leisurely browse the fruits, vegetables, and fungi, just to see if anyone pops out to say “hello.” This week, I stumbled upon a large, sunny, yellow boi, simply named “cocktail citrus.” My mission was clear.

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The cocktail citrus—also known as the “mandelo”—is a cross between a mandarin and a pomelo, and it tastes like a sweet, more accessible grapefruit. It makes for good eatin’, but you can’t call something “cocktail citrus” and expect me to not combine its juice with booze. Given the grapefruit-like properties of the fruit, I decided to make a scaled-down Italian Greyhound kinda deal, and that was a good decision. It was refreshing and juicy while still being stiff—a perfect antidote for these last cold days of winter. To make one yourself, you will need:

  • 2 ounces gin
  • 1 ounce fresh-squeezed cocktail citrus juice (sub the sweetest grapefruit you can find if your grocer doesn’t carry cocktail citrus)
  • 3/4 ounces Campari

Combine everything in a cocktail shaker with ice and shake as hard as you can for about 15 seconds. Strain into a coupe glass and enjoy.

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