Coquito
Daniela Galarza
1059 ratings with an average rating of 4 out of 5 stars
1,059
20 minutes, plus chilling
Bad Day at Work
- Rating
- Notes
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Ingredients
Yield:1 drink
- 1cup sugar
- 1½ounces Bluecoat or other high-quality gin
- 4ounces clementine orange juice (from about 3 to 5 clementines)
- Generous splash of seltzer
Preparation
- Step 1
Fill a tumbler with crushed ice and set aside.
- Step 2
Make simple syrup: In a small saucepan, mix the sugar with 1 cup water. Simmer over low heat until sugar dissolves. Set aside to cool, about 5 minutes.
- Step 3
In a shaker, combine the gin and orange juice with 1 teaspoon simple syrup. (Remaining syrup can be refrigerated for up to 1 week.) Shake well, and pour into the tumbler. Top with a splash of seltzer, add a stirrer and serve.
Private Notes
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Cooking Notes
Jason
Read the recipe. The sugar is to make simple syrup, of which you need only a teaspoon.
Of course, you don't need to make a full batch of simple syrup. The ratio is 1:1 water to sugar, so you can prepare a solution of any quantity with that ratio.
In fact, here's something to try for this recipe:
Soak zest from one or two clementines in 1-2 T honey for 30 minutes. Then strain the infused honey and prepare as above replacing simple syrup with the honey.
Silvia
What happens when you combine a Bad Day at Work with a Shirley Temple? A Long Day with the Kids! Recipe: see above, add grenadine and a drunken maraschino cherry for every kid you've had to deal with today! Enjoy!
I'm actually using the Bad Day at Work as a cocktail to greet guests at a team-building cocktail class event. Thanks!
Adrian Brown
I have started using agave nectar instead of making simple syrup for drinks. If I've had a "hard day at work" the last thing I need is to have to cook before I can make a drink I know... I could make the syrup ahead of time, but somehow that just doesn't happen. The agave nectar is right there ready and willing to mix with my favorite anasthetic.
Courtney
If you have Baker's Suger (super refined sugar) you can make simple syrup without heating it, by putting it in a tupperware container or mason jar (something with a tight lid) and shake the water/sugar raito REALLY hard for 30 seconds or so. If I only need a few tablespoons of syrup, I just do equal parts water/sugar and shake, shake, shake. That way you don't have to wait for the syrup to cool down and you can have your adult beverage a LOT sooner!
Kate
I had a very bad day at work. I topped it all off with a half cup of selzer. Then I dropped a scoop of vanilla ice cream on top. All better now!
Max D.
My work day must not have been that hard if I had the energy and patience to squeeze the juice out of 3-5 clementines. I made it today exactly as the recipe says and it was good, but one day I’m gonna come home after a really bad day at work and just pour plain orange juice from the store. Don’t judge; I just had a. . . well, you know.
Shanshan
Hilarious!!! When I was a teacher I would've been in 20+ cherries deep!!
Pzemke
Triple sec works as a sweetener too. The Orange tone would work with this cocktail.
Donna M.
Cheers and best of luck to you.
Steve
When all else fails, a simple gin and OJ on the rocks works pretty well too.
Rita
Bright, cheerful, and packed a punch. I used satsuma oranges, and made a virgin version my kids as well. Next time I'll add maraschino cherries to theirs, per Silvia's recommendation.
LindaL
I used clementine syrup that was used for the clementine cake in NY Times Cooking. Used 1-1/2 tsp. syrup. Very good, refreshing.
FT
This looks great but I'm surprised no one has questioned the order of steps 1 and 2. Surely by the time the simple syrup is ready to use (we're talking at least 10-15 minutes from measuring the ingredients to it being cooled down), the crushed ice will have melted? Happily one can make syrup in batches, in advance, which solves the problem. Or just use agave syrup as so many here suggest!
Deb Martin
I love Boodles gin for this type of drink because it’s a London dry and very juniper-forward with a nice spice finish. Very good especially with citrus juices. Also, I keep rich simple syrup (2c sugar:1c water) on the shelf at all times, it’s useful for so many things and it lasts forever. Cheers!
CM
Don't worry, chickens! (To paraphrase Melanie Wilkes from GWTW). Simple syrup lasts a very long time refrigerated, much longer than a week. Happy drinking!
Angela
Delish with Cara Cara orange juice and agave syrup, since that’s what I had on hand. Bombay Sapphire was the gin. I’ll be making this again, for sure!
Luke
So called rich simple syrup --that is, simple syrup with 2 parts sugar to 1 part water-- is shelf stable. Keeping a small bottle of it around is, well, simple.
Sabrina
If you don't want to wait 30 minutes, you can also use a smaller amount of room temperature honey, date honey or syrup, or maple syrup. Stir the desired into the gin before adding ice.
Nancy
Made as written except I used Rosemary simple syrup. Delicious.
Blaze
This was tasty & refreshing. Because I usually enjoy a more boozy / less juicy drink, I evened out the amounts. 2 oz gin, 2 oz fresh juice, which I got by squeezing 2 mandarins. One reviewer suggested zesting the mandarins & covering the zest with honey for 30 minutes (or more) & straining before using, which I did in place of the simple syrup. It added a concentrated fruit flavor that perfectly compensated for the lesser amount of juice. The splash of soda water is a great touch. Cheers!
Marsha
Mine came out tasting like baby aspirin
Anne
I agree with Pzemke. Although, I added slashes of Cointreau.
Rita
Bright, cheerful, and packed a punch. I used satsuma oranges, and made a virgin version my kids as well. Next time I'll add maraschino cherries to theirs, per Silvia's recommendation.
Steve
When all else fails, a simple gin and OJ on the rocks works pretty well too.
FT
I just made this. I followed the recipe exactly. It was...blah. Like a very weak screwdriver made with gin instead of vodka. Seemed a poor use of all the nice fresh clementine juice, and moreover of all the work that went into squeezing that juice.
John
I make simple syrup regularly, using a 2:1 ratio of sugar to water. Typical bar strength. This keeps in my fridge quite well; far longer than 1 week. And as with all recipes, taste, and modify as needed to get what's perfect for you. There is no spoon.
AM
OK, I hate it when folks don't just follow the recipe but... I shopped the market yesterday and decided to go really, really easy when I stumbled upon a four pack of clementine soda. Enjoying on the deck after a hot afternoon of yard work. Thank you!
Liz
Sadly, it wasn't all that. I used clementines from Harry and David in Oregon - extremely sweet and juicy - and followed the recipe proportions exactly, with Bombay Sapphire Gin. Can see where some Triple Sec or Cointreau would "get it up on its feet" (to quote Fred MacMurray in Double Indemnity).
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