Vanilla Tangerine Martini {By the Pitcher}

Is it sad that I’ve been shaking up this Vanilla Tangerine Martini every week since I first developed the recipe a few weeks ago? No, I didn’t think so.

Vanilla. It’s a pretty magical ingredient, wouldn’t you agree? It flavors the malted buttercream frosting on these Fudge-Stuffed Chocolate Chip Cupcakes and adds the creamy component in this Vanilla Bourbon Lemonade.

Vanilla is an essential ingredient in my baking arsenal. Cookies, cake, frosting, and ice cream wouldn’t be the same without it. Baking aside, it’s a delicious addition when shaking up cocktails. This Vanilla Tangerine Martini was my grandmother’s idea. She was telling me about an amazing martini she had at a restaurant she visited in Chicago. She loved it so much that it prompted her to ask the waiter for the recipe. And, you know what, he was happy to share it with her.

My grandmother didn’t divulge the exact measurements when she was describing the martini, but that didn’t matter since I base all of my recipes on taste anyway. The key ingredient in this recipe is tangerine vodka. It’s crisp, citrus-y, and refreshing. If you’re unable to locate tangerine vodka, mandarin or any other type of orange-flavored vodka will do the trick.

I also used fresh squeezed tangerine juice in this recipe, but regular orange juice will work just as nicely, and it tastes exactly same. In other words, don’t fret over the ingredients. After one cocktail, it’s all good!

Have you ever made vanilla sugar? It’s really simple. After I remove the seeds from the vanilla bean, I transfer them to an airtight container and top them with sugar, and then I give the container a good shake. After a week, you have highly flavored vanilla sugar. Any time I use a vanilla bean, I add it to the vanilla sugar jar and give it a shake. The more beans, the more flavorful the sugar. Whenever I use some of the sugar, I always replace it with more so I have a constant stock.

The vanilla flavor in this cocktail comes from the vanilla simple syrup I make using the vanilla sugar I keep stocked in my pantry. It’s easy to make and stays fresh in the refrigerator for up to 1 month.

Here’s how it’s made: Add equal parts sugar and water to a saucepan. Bring the mixture to a boil. Turn the heat down to low and allow the mixture to simmer just until the sugar dissolves. Remove from the heat and let the mixture cool to room-temperature. Transfer to an airtight container and store in the refrigerator until you’re ready to use.

The vanilla helps balance the zippiness of the orange juice. It’s sweet, creamy, and, most of all, potent. If you want to impress your holiday crowd this season, this martini is how you do it!

Print Recipe

Vanilla Tangerine Martini

Vanilla and tangerine mingle in this delicious martini.

Yield: 4 cocktails

Total Time: 15 minutes

Prep Time: 5 minutes

Cook Time: 10 minutes

Ingredients:

Martini

• 1 cup tangerine vodka
• 1/2 cup triple sec
• 1 and 1/2 cups fresh-squeezed tangerine juice
• juice of 1 lemon
• 1/4 cup vanilla simple syrup (recipe below)
• Lemon-lime soda
• Tangerine wedges for garnish

Vanilla Simple Syrup

• 1/4 cup water
• 1/4 cup vanilla sugar

Directions:

Martini

1. Add the first 5 ingredients to a large pitcher; stir to combine. Place the mixture in the refrigerator for 2 hours, or until chilled. If you’re short on time, add ice to a shaker and top with the martini mixture. Give the mixture a few vigorous shakes. Transfer to a martini glass and top with a splash of the lemon-lime soda. Garnish with a tangerine wedge. 
2. If you have time to chill your martini mixture, remove the pitcher from the fridge and give it a good stir. Pour the mixture into a martini glass and top with a splash of lemon-lime soda. 

Vanilla Simple Syrup

1. Add sugar and water to a saucepan. Bring the mixture to a boil. Turn the heat down to low and allow the mixture to simmer just until the sugar dissolves.
2. Remove from the heat and let the mixture cool to room-temperature. Transfer to an airtight container and store in the refrigerator until you’re ready to use. 

1. If you don’t have vanilla sugar handy, stir in 1/2 teaspoon of vanilla bean paste or vanilla extract into the room-temperature simple syrup. 

All images and text ©One Sweet Mess.

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