25 min for clementines
add 5-10 min for cocktail
1.5 hours for cocktail
Plus syrup cooling
In the world of cocktails, the Old Fashioned is the friend that never betrayed you. A standby. Tried and true, and willing to risk change once in awhile for the fun of it. This is a sturdy version for fall. For those crisp nights by the fire. And a good one to lean on when the impending deluge of family takes you down.
for the candied clementines
Place the clementine slices in a medium saucepan and add enough cold water to cover. Bring just to a boil over high heat, then remove the slices to a plate. Discard water and wash out pan. Return the pan to the stove, pour in 2 cups water, sugar, cinnamon stick and clove. Bring to a simmer over medium-high heat, stirring until sugar is dissolved. Slide in the clementine slices, lower the heat, and maintain a slow simmer for 1 hour. Using a slotted spoon, remove the clementines and arrange slices in a single layer on a parchment-lined tray (or a silicone mat). Let the fruit and syrup cool, then put the clementines in a jar, cover with the syrup, and store in the fridge. (Makes about 16 slices and 2 cups syrup.)
for the old fashioned
Put the ice cubes in a rocks glass. Pour in the rye, bitters, clementine syrup, and seltzer. Stir gently. Arrange the culatello and clementine slice on a skewer and rest over the top of the glass. Plop the clementine in the drink, and then nibble at the meat while sipping.