(Photo: Kang Kim. Illustration by John Burgoyne.)

In the depths of winter, citrus fruits are more than just a ray of sunshine—they’re a godsend for hyperseasonal mixologists like Francine Stephens of Franny’s, whose inventive cocktail list has featured quince, pickled beets, and lovage. In this refreshing libation, she combines gin, an Italian vermouth called Carpano Antica Formula, and the juice of the satsuma mandarin, that sweet, seedless specimen that wears its loose skin like a puffy winter coat. The fruit, which originated in Asia, is available now at most local markets.

Franny’s Satsuma Cocktail

2 ounces Beefeater gin
1/2 ounce Carpano Antica Formula, available at Astor Wines & Spirits
11/2 ounces fresh satsuma juice
1/4 ounce of simple syrup (or to taste)

Make the simple syrup by boiling an equal measure of water and superfine sugar. (1) Juice the satsuma, and combine in a shaker with ice, gin, vermouth, and simple syrup. (2) Shake contents vigorously. (3) Strain into a rocks glass with ice, and garnish with a satsuma wedge.

Related:

• Archive: “In Season”
• Articles by Robin Raisfeld | Rob Patronite
• Table of Contents: Jan 21, 2008 issue of New York | Subscribe!