Calamansi Cruiser Recipe

Juice the fruit

Roll calamansi and limes on the counter to loosen juices. Cut calamansi and limes in half and juice until you have 1 cup calamansi juice and 1/4 cup fresh lime juice. Strain through a fine sieve into a measuring cup to remove seeds and pulp if you prefer a smoother drink.

Make/measure simple syrup

If you don't have ready syrup, combine equal parts sugar and water (for this recipe 1/2 cup each) in a small saucepan, heat gently while stirring until the sugar dissolves, then cool. Measure 1/2 cup of syrup for the cocktail mix.

Gently clap the mint leaves between your palms 2–3 times to release aroma (do not pulverize). Reserve 8 leaves for muddling and 4 leaves for garnish. Slice lime into wheels and halve a few calamansi for garnish.

Muddle and combine

In a large pitcher, add the measured calamansi juice, lime juice, and simple syrup. Add the 8 gently-clapped mint leaves and lightly muddle with a wooden spoon or muddler—press just enough to bruise leaves and release oils without shredding them.

Add spirit (optional)

If making a boozy Calamansi Cruiser, pour in the optional light rum or vodka (1 cup). Stir the mixture to combine.

Chill and top with tonic

Fill the pitcher with ice (or build individual drinks over ice). Pour in the tonic water (approximately 3 cups) gently to preserve effervescence. Stir once gently to integrate — do not over-stir to avoid flattening the tonic.

Serve

Pour into 4 highball glasses over ice. Garnish each glass with a lime wheel, a calamansi half on the rim, and a sprig of mint. Optionally slap the garnish mint sprig and tuck it in for aroma. Serve immediately.

Non-alcoholic adjustment

To keep the drink non-alcoholic, simply omit the optional spirit and increase tonic by 1/2 cup if desired for volume, or add a splash (2–3 tablespoons) of extra simple syrup if you prefer it sweeter.