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Caramelized Clementine Boulevardier
Roux Thanksgiving Community Cookbook
recipe
Caramelized Clementine Boulevardier
Josh Sharkey
Josh Sharkey
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$1.00
Negronis are better with bourbon, hence the boulevardier. Now add some caramelization and citrus notes and you have a real winner and a very pretty drink to boot.
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You Need

1 serving
0:12
  • 1.25 oz Bourbon
  • 1 oz Sweet Vermouth (ideally Carpano Antica)
  • 1 oz Campari
  • 1 oz Caramelized Clementine Juice (see instructions)
  • Canola or neutral oil

    • How To

    1. Cut your clementines. Make sure to use a sharp knive (Serrated works great too). match the diameter of your clementine to a glass that is at least 1/2" wider than the clementin
    2. Caramelized the clementines. Use a non stick pan and a little neutral oil; and make sure not to flip them over until they are no longer sticking to the bottom of the pan.
    3. Finish caramelizing your clementines. Then let them cool
    4. Juice the caramelized clementines
    5. Measure and add your booze mixture to a tall stirring glass filled with ice
    6. Add the juice to the booze mixture (make sure the ice is above all of the liquid)
    7. Stir well
    8. Strain into glass of choice either on the rocks or up, your choice
    9. Garnish with a slice of caramelized clementine