As clementines come into season, we pair them with brandy in this Italian take on the sidecar that’s just the thing for a chilly, autumn evening.
For the clementine syrup
50ml freshly squeezed clementine juice (ie, from about 1 fruit)
50g caster sugar
For the cocktail
35ml brandy – we use Villa Zarri 10-year-old
25ml kumquat liqueur – we use Fair
15ml clementine syrup (see above and method)
1 clementine segment, to garnish
First make the syrup: put the clementine juice and sugar in a bowl or jug and stir until the sugar dissolves. Decant into a jar, seal and store in the fridge.
Now for the drink: pour all the liquids into a shaker and fill with ice. Shake hard, then strain into a rocks glass over fresh ice, garnish and serve.