Tangertini

Juicy Crunch is in season and what better way to celebrate than with a martini? This martini is made with just 3 simple ingredients, so they should be the best ingredients you can find. And that's exactly why we used Juicy Crunch Tangerines! Sweet, juicy, low-to-no seed and zipper peel make the Juicy Crunch Tangerine a must in this Tangertini. I also recommend a good vodka. You don't need a low-quality vodka messing up the taste of that incredible Juicy Crunch!
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Ingredients

Drink

  • Juice from 3 Juicy Crunch segments
  • 1 Oz Vodka
  • 2 Oz of sparkling water - I used Orange flavored, lime would also be delicious!

Infused Ice Cubes

  • Place one Juicy Crunch segment in ice cube tray and freeze!
  • Add mint leaves, if desired.

To make this cocktail, simply peel open your Juicy Crunch Tangerine, remove three of the segments and squeeze all that high-brix tangerine juice into your favorite cocktail glass. Add in chilled vodka and top with sparkling water. We have found that the orange flavored sparkling water tastes great, but lime and plain would also be delicious. The sweetness of the juice from the Juicy Crunch Tangerine is really what makes this martini!

As you can see, I also made Infused Ice Cubes. Not only are infused ice cubes pretty in cocktails, but as they melt, they add extra flavor. I simply added Juicy Crunch segments to some of the ice cubes sections, then I added Juicy Crunch and fresh mint leaves to some of the additional ice cube sections. Mint and citrus are a delicious pairing, plus, mint is pretty. 😉

Celebrate 2022 with this sweet Tangertini!

Cheers!

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Oranges vs. Tangerines Per Capita was 80/20–Now is 60/40 (and Gaining)

According to the USDA, the Florida tangerine citrus group “has soared in popularity, with per capita availability more than doubling between 2000 and 2022. This broad group includes tangelos, mandarins, clementines, and traditional tangerines. A comparison of per capita fresh tangerine and fresh orange availability over the last 20 years shows the share going to tangerines increasing from 20 to 40 percent.”

The article goes on to say that growth of the U.S. tangerine market coincides with the launch of marketing campaigns for easy-peel seedless mandarins…”

See the USDA Economic Research Service Article