Sparkling Ginger Smash with Charred Juicy Crunch® Tangerines

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Yield: 10 to 12 drinks

  • 3 Juicy Crunch® Tangerines, whole
  • Neutral non-stick cooking spray (such as vegetable or canola oil-based)
  • 3 cups strained Juicy Crunch® Tangerine juice, chilled
  • Couple dashes orange bitters
  • 1/2 cup fresh mint leaves, plus several mint sprigs for garnish
  • 1 12-ounce premium ginger beer (such as Fever-Tree)
  • 2 750-ml bottles Brut champagne or dry non-alcoholic sparkling wine, chilled

Slice 2 of the tangerines into 1/2-inch thick wheels. Remove any seeds and then mist all over with the cooking spray. 

Place a large skillet over medium-high heat. Working in batches, add the tangerine wheels in a single layer. Cook until lightly charred and caramelized on both sides, about 30 to 60 seconds per side. Repeat with the remaining wheels and then using tongs, carefully transfer to a parchment-lined plate and place in the fridge while you prepare the drink.

Slice the remaining tangerine into thin wheels and add them to a large pitcher or punch bowl. Add the tangerine juice, orange bitters, and half of the mint leaves. Stir to combine and chill until ready to serve.

When you’re ready to serve, slowly pour in the ginger beer and champagne and float the charred tangerine wheels and remaining mint leaves on the top. Ladle into glasses, garnish with a charred tangerine wheel and a mint sprig and serve.

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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