Tangerine Season

It may not be blackberry season anymore, but I'm glad tangerines are finally coming into season so I can make recipes from my calendar calling for fresh juice. One of them was from late summer, not the best time of year to be looking for freshly squeezed tangerine juice.

I bought a bag the other day at my local Save A Lot. Boy, they have a lot of seeds. There were almost as many seeds as juice when I got done juicing most of the bag, though I had a Mickey juice pitcher half full of juice.

I went back through my calendar looking for recipes calling for fresh tangerine juice, and I discovered the one recipe they'd accidentally duplicated, for a Kentucky sidecar. It's bourbon, cointreau, lemon juice, and tangerine juice. Not bad, but I think the tangerine juice in a bottle that I bought a month or so ago is almost as good (all that cane syrup in it).

I also tried the two variants, one topped with club soda, the other increasing the juice and cutting out the lemon juice. The club soda version would make a good summer cooler. The last one was awfully citrusy for me, especially as it calls for a splash of orange flower water too.

Then I tried my Damiana recipe from a couple weeks ago again, with quartered lime, honey, Rhum Barbancourt, and tangerine juice. This was as good or better this time as with the bottled tangerine juice. I'm not sure the spiceness of the Daminana comes through, and any light or gold rum would work just as well, but it's a good - and nicely potent - cocktail.

So now what do I do with the rest of this tangerine juice ...