Randy’s Satsuma Tequila Cocktail
Randy Windham, Earl’s Organic
2 ounces tequila
2 ounces simple syrup (click here for recipe)
3 ounces fresh satsuma juice
Combine ingredients in a cocktail shaker filled with ice. Shake until your hands turn cold. Serve in a salt rimmed glass.
Satsuma Gin Cocktail
Joanne Weir, Cooking Light
1 satsuma orange, peeled and sectioned
1/2 cup dry gin
1/2 cup fresh satsuma orange juice (about 2 satsumas)
1 tablespoon Grand Marnier (orange-flavored liqueur)
Satsuma orange rind (optional)
Rinse satsuma sections in cold water. Drain; freeze 30 minutes or until firm. Place crushed ice in a martini shaker. Add gin, juice, and Grand Marnier to shaker; shake well. Strain 1/2 cup gin mixture into each of 2 martini glasses. Add 4 frozen satsuma sections to each glass. Garnish with rind, if desired.
Satsuma Champagne Cocktail
By: Joe Wadsack From: Good Food Live
50 ml Absolut Mandarin vodka
champagne, to fill
thin strip of satsuma, peel only to garnish
Peel the skin off each of the satsuma segments and remove any pips. Place the satsuma segments, mandarin vodka and ice cubes in a cocktail shaker. Shake vigorously until well blended. Strain into a champagne flute and fill with champagne. Garnish with the satsuma peel and serve.