Le Soleil cocktail – David Lebovitz

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Thankfully, we are over that brief period of the year when the only fruits at the market are apples and pears, with a few persimmons and quince thrown in for good measure. I like those fruits very much but as winter descends and the skies turn grey (and stay that way) for the next few months, nothing brightens things up like a bowl of tangerines in my kitchen.

I stockpile them at the market, and always come home with at least a dozen, if not more. Many get eaten for dessert as-is and it’s typical in France, in the winter, after dinner to offer a bowl of clementines either for dessert, or after. However I’ll often sneak in a few prior to the meal, like in this sunny, citrusy Le Soleil cocktail.

With a triple dose of citrus, it’s a very refreshing apéro, courtesy of fresh tangerine juice, spiced tangerine syrup, and a shot of orange-based liqueur, such as Lillet or triple sec. If you have Grand Marnier or Cointreau lurking in your liquor cabinet, one of those can fill in for the triple sec.

Le Soleil cocktail

I like to add a quick pour of sparkling water to “finish” the drink, which gives it a nice fizz, or use dry sparkling wine, such as crémant, cava, or champagne. Other options that’ll work include sparkling apple cider, ginger beer (or ale), or tonic water. You can also leave it out. If you’d like to make the drink a little more frosty, you can shake the ingredients (except for the sparkling water or wine) in a cocktail shaker over ice for about 10-15 seconds, to get it cold, then pour it into the glass.

Servings 1 cocktail

  • 1 ounce spiced tangerine syrup, (see below)
  • 1 1/2 ounces Lillet blanc or 1 ounce good-quality triple sec
  • 1 1/2 ounces gin
  • 1 1/2 ounces freshly squeezed tangerine juice
  • sparkling water or dry sparkling wine
  • tangerine wheel, for garnish
  • tiny pinch ground allspice or nutmeg, for garnish

Prevent your screen from going dark

  • Mix the spiced tangerine syrup, Lillet or triple sec, gin, and tangerine juice together in a short tumbler or rocks glass.

  • Add ice, garnish with tangerine wheel, and add a splash of sparkling water or wine. Dust the top with very small pinch of allspice, or a barely-there dusting of nutmeg.

To make the spiced tangerine syrup (adapted from Drinking French), lightly crush 2 teaspoons Sichuan peppercorns and 1/2 teaspoon black peppercorns. Put them in a saucepan and toast them in the pan over medium-high heat, shaking the pan frequently, until they smell fragrant. Turn off the heat, add 1/3 cup (65g) sugar, grated zest of one tangerine, and 1/2 cup (125ml) tangerine juice to the pan. Warm the mixture until it just comes to a boil then turn it off, cover, and let steep at room temperature for 4 hours. 
Rewarm the syrup briefly then strain into a clean jar. Cover and refrigerate until ready to use.
(Feel free to use different spices or seasonings, such as allspice berries, a cinnamon stick, cloves, and/or slices fresh ginger slices.)




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