Originally from China, this heavenly-scented bush bears a small, sour fruit that resembles both a mandarin orange and a kumquat. Unlike most fruiting plants, the Calamondins are hardy and can survive in temperatures as low as 20 degrees. With bright light and a regular watering schedule, these self-pollinators can bear fruit year-round.
If the fruits are too sour to munch on alone, try our Calamondin cocktail; a little tequila goes a long way!
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INGREDIENTS: 2 oz. Tequila, chilled 1 tsp. Triple Sec 2 oz. simple sugar 2 oz. fresh calamansi juice citrus soda (optional) Calamondin peel (optional) |
PUT IT ALL TOGETHER: 1. Combine the tequila, triple sec, simple sugar, and calamansi juice into a cocktail shaker filled with ice 2. Shake and pour into your favorite cocktail glass, add citrus soda to taste 3. Garnish with a Calamondin twist and enjoy!
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