Drinks

Orangina

Name: Orangina cocktail recipe
Yield: 1
Ingredients: Orange wedge and Tajin seasoning, to garnish; 30ml blanco tequila; 30ml oloroso sherry or dry vermouth; 30ml freshly squeezed orange juice; 15ml lemon juice; 30ml chilled soda water; 5-10ml mezcal (optional); Ice cubes, to serve; 3 each lemons and oranges, peeled, roughly chopped; 200g caster sugar; 1 long red chilli, sliced; 1 cinnamon stick; 150ml apple cider vinegar

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by Cara Devine

CONTRIBUTOR

Feb 14, 2024

This citrus-packed cocktail is the ultimate summer sip. Begin this recipe at least 2 hours ahead.

Orange wedge and Tajin seasoning, to garnish
30ml blanco tequila
30ml oloroso sherry or dry vermouth
30ml freshly squeezed orange juice
15ml lemon juice
30ml chilled soda water
5-10ml mezcal (optional)
Ice cubes, to serve

Spiced citrus shrub

3 each lemons and oranges, peeled, roughly chopped
200g caster sugar
1 long red chilli, sliced
1 cinnamon stick
150ml apple cider vinegar

Method

1.

For the shrub, place the citrus, sugar, chilli and cinnamon in a medium bowl and gently muddle. Cover and set aside for at least 2 hours, or ideally overnight. Stir until sugar is fully dissolved, adding a little extra orange juice if needed to loosen the mixture. Strain into a jug, discarding solids. Add vinegar to the syrup and taste – it depends on how sweet the citrus is; you want the shrub to be tart, but not mouth- puckering. Add more vinegar if needed.
2.

Use an orange wedge to wet half the rim of a large glass and roll in Tajin. Add all remaining ingredients, except the mezcal, to the glass, along with a few ice cubes and 30ml shrub. Stir. ‘Float’ the mezcal on top, if using, by pouring slowly. Garnish with an orange wedge.

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Recipe Notes

You can substitute any other citrus that you have, or that are in season. Shrub makes 450ml, enough for 15 drinks. It will keep in a jar in the fridge for up to 10 days.