Another delightful component from March’s Pioneers in Mixology program that needed a blog post all its own comes courtesy of Nick Strangeway and the amazing citrus he was able to incorporate into cocktail recipes during his presentation. A mixture of infusions, freshly squeezed juices, and syrups accompanied him up front alongside a collection of garden fresh herbs and seasonal California citrus (oh, west coast, how I miss thee!). Among the fresh produce was the Seville Orange, which falls a bit towards the ‘tart’ side of the most common oranges found in your grocery store; as it is nearing the end of its seasonal height, Nick decided to play upon that aromatic citrus with a play on the Twentieth Century cocktail.
Needless to say, I was getting pretty thirsty. And I now assume you are, too. So here is Nick’s recipe, incorporating the Seville orange.
- 1 1/2 – 2 oz Olmeca Altos Blanco
- 1/2 oz Lillet Blanc
- 1/2 oz Hiram Walker Creme de Cacao
- 1/2 oz Seville Orange Juice
- Seville zest
Shaken with cracked ice and strained into a cocktail glass. Garnish with Seville zest on top.
Nick described this drink as being “nicely balanced”, “subtle”, and that it “takes advantage of orange”. And, sadly, I had to take his word for it. By the time the drink made its way around to me near the back, the liquid was already gone (and, hence, no photo. boo). All I had to go off was the amazing Seville aroma.
So of course I had to try and replicate, but this time around was having to opt for Hartford County’s collection of citrus that boasts nowhere near the magical tastes of California produce. The orange juice I had on hand did not balance with the spicy Olmeca Altos as I had hoped, but did manage more so when I opted to make the classic gin-version of the Twentieth Century.
I look forward to foraging for some quality citrus around these parts and giving this cocktail another go-around! In the meantime, I encourage you to give it a try yourself and let me know your personal taste test results 🙂