Frozen satsuma sections serve both to decorate the glass and keep the drink chilled.
Cooking Light DECEMBER 2008
1. Rinse satsuma sections in cold water. Drain; freeze 30 minutes or until firm.
2. Place crushed ice in a martini shaker. Add gin, juice, and Grand Marnier to shaker; shake well. Strain 1/2 cup gin mixture into each of 2 martini glasses. Add 4 frozen satsuma sections to each glass. Garnish with rind, if desired.
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