Calamansi Hard Lemonade is a refreshingly bold balance of tart, sweet and a little boozy - the perfect cocktail to cool down those hot summer days.
It has been heatwave city here and as much as I love summer, my hair is not a fan of the humidity. My tastebuds, however, welcome as many Calamansi Hard Lemonade, as my alcohol tolerance will allow.
Urm... that's like one drink, because I am the first to admit that I am a lightweight, when it comes to alcohol. The designated driver of the pack.
Calamansi - Kalamansi
Tomato - tomato, potato-potato, calamansi - kalamansi... neither the pronunciation nor spelling affects the taste - a cross between lime and orange. That comparison rings true for its looks - green, thin skin/rind with a brilliant yellow-orange interior. Its size is small and round, similar to that of a sudachi, which I used in this cocktail or kabosu, which I've shared on my IG stories.
I was first introduced to calamansi by a colleague from my IT department at a previous workplace, who was from the Philippines. The fruit is widely used there in savoury and sweet dishes, as well as drinks. One of the ways in which he suggested I use it, is paired with soy sauce and garlic as a dipping sauce or marinade. It's still one of my favourite ways to enjoy calamansi. This drink is one of the many others ways I enjoy it.
Lemonade or Calamansiade?
Calamansi Hard Limeade is probably what I should call it, hard lemonade rolls off the tongue a little smoother. Calamansiade? Sounds more like a disease... So, Calamansi Hard Lemonade it is!
I normally purchase the frozen calamansi fruit, bottled/canned juice or powder from various Asian markets in the city. For my chocolate bonbons or pastries, I typically use Boiron or Sicoly frozen puree. You can find them all listed in the ingredient section of my shop!
The cocktail is quite simple - store-bought calamansi juice + juice from a few frozen calamansi fruit that I found in my freezer (slightly freezer burnt, because I'd forgotten about it) + a little honey + vodka. My mocktail version omits the vodka and subs in a couple dashes of orange bitters.
I topped off my lemonade with calamansi slices and another flavour I simply adore, shiso leaves. I love adding or muddling them in drinks, but also in savoury applications like fish.
Make up a large batch of my Calamansi Hard Lemonade for your next summer hang! You'll forever turn your nose up at regular limes.
Ingredients
For the cocktail:
- 1 cup calamansi juice store-bought bottled or canned - check the sugar content and adjust the honey, listed below, to taste
- ½ cup freshly squeezed calamansi fruit juice freshly squeezed from fresh or thawed fruit - about 8 (they are tiny)
- 1 ½ cups soda water
- ¼ cup raw honey see not above
- ⅔ cup vodka
For garnishing:
- shiso leaves
- calamansi slices
- ice cubes
Instructions
- Stir the juice and honey until it dissolves. Start with room temperature juice, it helps the honey dissolve easier. If you are having trouble dissolving, heat slightly.
- To a chilled pitcher filled with ice cubes, add the calamansi-honey mixture, sparkling water and vodka. Taste and adjust, if needed. Stir to cool, strain and serve. Top with shiso leaf and calamansi slice. Mocktail - omit the vodka, add a few dashes of orange bitters and serve in tall glasses over ice. Enjoy!
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