Tangerine season is long at my house, but short for most people. If you have a bowl of them sitting on your counter right now, grab a glass and your cocktail shaker.

The Tangerine Honey Gimlet is a riff on a classic gimlet (spirit, citrus, sweetener), but I swap out the lime for fresh tangerine juice. It’s softer, more floral, and more interesting than the standard version.

I made this one with vodka because I wanted the tangerine to come through clearly. If you prefer gin, it works just as well. Either way, the whole thing takes about three minutes once you have your honey syrup ready.

What Is a Gimlet?

A gimlet is a sour-style cocktail containing spirit, citrus, and a sweetener. It belongs to the same cocktail family as a daiquiri and a whiskey sour; all three follow the same basic formula of strong, sour, and sweet.

The classic gimlet uses gin and lime. This one uses tangerine juice in place of most of the lime (with just a small splash of lime to add brightness) and honey syrup instead of plain simple syrup.

Why Tangerine Instead of Lime?

Lime juice is sharp and punchy. Tangerine juice is sweeter, more delicate, and has a soft floral quality that lime doesn’t.

According to bartenders at Good Lion Hospitality in Santa Barbara, tangerine syrup delivers a more concentrated, true citrus sweetness than most other orange-adjacent ingredients, without the artificial or flat quality you sometimes get with orange.

Fresh-squeezed tangerine juice does the same thing, just in a different form.

I grow tangerine trees in my yard here in Southern California, so from about November through March I’m always looking for ways to use fresh juice before the season ends.

If you don’t have a tree, farmers markets are the best source while tangerines are in season. Clementines work as a substitute, though the flavor is a little milder.

Why Honey Syrup?

Honey syrup is equal parts honey and warm water, stirred until the honey fully dissolves. You do not want to add straight honey to a cocktail, as it doesn’t mix evenly when shaken over ice and can leave clumps instead of a smooth cocktail.

The reason to use honey syrup instead of regular simple syrup is flavor. Honey has a floral, slightly earthy sweetness that complements citrus in a way that plain sugar doesn’t. It makes the tangerine taste more like itself, not sweeter.

I keep honey syrup in small glass mason jars in the fridge. It lasts about two weeks, but it is so easy to make on the fly that I usually make it whenever I know I’m going to be making a batch of cocktails for the neighbors to try.

How to make it: Combine equal parts honey and warm water in a jar and stir until the honey fully dissolves. No stove required unless you’re infusing herbs or spices, in which case a very gentle simmer works.

Gin or Vodka?

I used vodka because a neutral base gives the tangerine a chance to be tasted. Vodka doesn’t compete with the citrus or the honey.

Gin adds more complexity, so if you want to use it, look for something citrus-forward or floral rather than heavy on juniper. A heavily juniper-forward London Dry will overpower the tangerine.

Can’t decide? Make one of each.

For a non-alcoholic version, a non-alcoholic gin gives you the botanical structure that plain juice and syrup can’t give you on their own.

Add Orange Bitters

My recipe includes an optional dash or two of orange bitters, and I’d do it if you have some in the house.

Orange bitters add a layer of complexity, especially if you are using vodka instead of gin.

How to Garnish

All you need is a tangerine twist. The oils you get when you twist the peel over the glass carry through every sip and add an aroma that brings all of the ingredients together.

Use a channeling knife or a citrus zester to cut a long, thin strip of peel. Twist it over the glass to release the oils, then drape it over the rim or drop it in.

A dehydrated orange slice laid across the rim is also an easy option if you want something a little more polished, with no prep work. I keep a jar of dehydrated citrus on my shelf so I always have some sort of garnish on hand.

Check out more of my cocktail garnish ideas if you want to go beyond the basics.

What Glass to Use

A coupe or martini glass is the traditional choice for a gimlet served up, and I will never say no to a coupe cocktail. A few I keep coming back to:

• Classic coupe glasses — the ones I use most
• A slightly heavier coupe if you want something with more weight

If you prefer it over ice, a lowball glass with a large ice cube works well. That format is also good for warmer weather when you want the drink to stay cold a little longer.

How to Shake It Properly

Add all your liquid ingredients to the shaker first. Add ice last so the dilution starts when you’re ready, not before.

Shake hard for 10 to 15 seconds. The outside of the shaker should feel cold before you stop. This is especially important when using a honey syrup.

Strain into your glass. For an extra-clean pour, use a fine-mesh strainer held over the coupe along with your shaker’s built-in strainer.

I use a Boston shaker at home. It’s easier to clean than a cobbler shaker and gives a better seal.

Mocktail Version

All you need to do is pour tangerine juice, honey syrup, and lime juice, shake it with ice, strain it into a coupe, and garnish it the same way.

Add a splash of soda water if you want a little carbonation.

Other Cocktail Recipes That Use Honey Syrup

If you’re making a batch of honey syrup anyway, here are other cocktail recipes on the site that use it:

• Lavender Bee’s Knees — gin, lemon, honey, lavender
• Earl Grey Lavender Bee’s Knees — same base, more complexity from floral tea
• Hot Honey Bee’s Knees — spicy honey syrup with barrel-aged gin
• Persimmon Bee’s Knees — seasonal, silky, good cold weather option
• Thyme Honey Lemon Whiskey Sour — savory and herbal, very different feel
• Tangerine Ginger Mint Smash — same tangerine base, completely different direction

Everything I use for home bartending, including the small jars I store simple syrups in, is in my Amazon shop if you want a starting point.

Tangerine Honey Gimlet

Yield: 1 cocktail

Glass: Coupe or martini glass

Ingredients:

• 2 oz gin or vodka
• 1 oz fresh tangerine juice
• 0.5 oz honey syrup (equal parts honey and warm water, stirred until dissolved)
• 0.25 oz fresh lime juice
• Optional: 2 dashes orange bitters

Garnish: Tangerine twist

Instructions:

1. Combine the gin or vodka, tangerine juice, honey syrup, and lime juice in a cocktail shaker.
2. Add ice and shake hard for 10 to 15 seconds until the shaker feels cold on the outside.
3. Strain into a chilled coupe or martini glass.
4. Add orange bitters if using.
5. Twist a strip of tangerine peel over the glass to release the oils, then use as garnish.

Mocktail: Combine tangerine juice, honey syrup, and lime juice in a shaker. Add ice, shake, and strain into a coupe. Top with a splash of soda water if you’d like.