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    Satsuma-Cello: Our Take on the Italian Classic

    By | Shine Food – Mon, Dec 5, 2011 10:06 AM EST

    This year, trade in lemons in your cocktails for satsumas. This type of mandarin, grown in coastal Louisiana and Alabama, is seedless, easy to peel, and delicately sweet with just the right amount of pucker. We like to eat our fill and then save the ring to make Satsuma-cello, our take on the classic Italian cordial limoncello. Serve it chilled or in one of our signature cocktails.


    Satsuma-Cello
    Makes: about 3 quarts
    Hands-On Time: 2 hr., 30 min.
    Total Time: 7 hr., plus 8 days for standing and chilling

    Ingredients
    20 satsuma oranges (15 minneola tangelos may be substituted)
    2 (750-milliliter) bottles vodka
    4 cups sugar

    Preparation
    Peel satsuma oranges using vegetable peeler, reserving flesh for another use. Scrape bitter white pith from orange rind strips, and discard pith. Place orange rind strips in a large glass pitcher or 3-qt. jar; pour vodka over strips. Cover and let stand at room temperature 7 to 10 days.

    Bring sugar and 5 cups water to a boil in a large saucepan over medium heat. Reduce heat to low, and simmer, stirring occasionally, 1 minutes or until sugar is dissolved. Remove from heat; let stand 30 minutes. Pour syrup into vodka mixture. Cover and let stand at room temperature 24 hours.

    Pour mixture through a fine-mesh strainer into another pitcher, discarding orange rind strips. Pour into sealable bottles or Mason jars. Seal and chill 4 hours before serving. Store in refrigerator up to 1 month. serve chilled or in one of our signature Satsuma-Cello cocktails (recipes below).

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    Basil-Satsuma JulepBasil-Satsuma JulepBasil-Satsuma Julep
    Makes: 4-6 servings
    Muddle 1/4 cup basil leaves with 1 Tbsp. sugar. Add 1 cup Satsuma-cello. Let stand 5 minutes. Strain into a pitcher. Stir in 2 cups each ice and club soda.




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    Satsuma Old-FashionedSatsuma Old-FashionedSatsuma Old-Fashioned
    Makes: 4-6 servings
    Mix 1 cup Satsuma-cello, 1/2 cup whiskey, 4 dashes Angostura bitters, and 4 dashes Peychaud's bitters in a pitcher. Stir in 2 cups each ice and club soda.




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    Rosemary-Satsuma JulepRosemary-Satsuma JulepRosemary-Satsuma Julep
    Makes: 4-6 servings
    Muddle 1 Tbsp. fresh rosemary leaves with 1 cup Satsuma-cello. Let stand 5 minutes. Strain into a pitcher. Stir in 2 cups each ice and club soda.







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