Rating: 5 stars
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Frozen satsuma sections serve both to decorate the glass and keep the drink chilled.

Joanne Weir
Recipe by Cooking Light December 2008

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

Yield:
2 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse satsuma sections in cold water. Drain; freeze 30 minutes or until firm.

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  • 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.

Nutrition Facts

213 calories; calories from fat 1%; fat 0.3g; saturated fat 0g; mono fat 0.1g; poly fat 0.1g; protein 0.6g; carbohydrates 14.5g; fiber 0.9g; cholesterol 0mg; iron 0.2mg; sodium 2mg; calcium 26mg.
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