Joy Richard is the beverage manager at Basic Kitchen in Charleston, SC.
I was interested in creating a drink with winter flavors that would also be bright and refreshing. I love the intensity and concentrated flavor of tangerines and clementines, so we went for a similar citrus fruit called the satsuma, which is available this time of year.
To that, I wanted to bring in some warmer notes, and made a cinnamon syrup. This cocktail is then topped with Angostura bitters, giving it a nice clove and allspice finish.
Satsuma + Spice
1 ½ oz. White rum
1 ¼ oz. Fresh satsuma juice
½ oz. Fresh lime juice
½ oz. Cinnamon syrup
Combine all ingredients in a mixing tin then add ice. Shake and strain into a rocks glass filled with fresh ice. Float about 5 dashes Angostura bitters on top of the cocktail.
