Citrus may not get the same holiday spotlight as cranberries or pomegranates, but it deserves a moment to shine—especially in this festive Tangerine-Thyme Sparkler. While tangerines aren’t exactly local here in Pennsylvania, they’re at their best in warm climates this time of year, which means we get to enjoy their juicy brightness when we need it most.
This cocktail begins with a homemade tangerine-thyme syrup, which can be made in advance and stashed in the fridge or freezer. I used Wegmans’ freshly squeezed tangerine juice, which is a delightful shortcut and one I highly recommend if you can find it. I buy a bottle and freeze it to be sure I have it on hand. If not, feel free to juice your own. You’ll be rewarded with a syrup that’s fragrant, citrusy, and layered with herby depth from fresh thyme—one of the few herbs still going strong in my garden deep into the season.
When you’re ready to serve, simply add a splash of the syrup to a glass and top it off with something bubbly: crémant (my go-to), cava, prosecco, or even Champagne if you’re in the mood to splurge. It’s a fizzy, elegant drink that feels just right for holiday parties, drop-in guests, or simply treating yourself after a long day.
Prefer a non-alcoholic option? This syrup plays beautifully with seltzer. Feeling creative? Add it to a gin and tonic for a citrusy-herby twist.
Looking for something with a bit of spice, try my Tangerine-Ginger Sparkler from years past. Cheers to having a little something extra in the fridge this season!
Tangerine-Thyme Sparkler
Ingredients
- 16 ounces freshly squeezed tangerine juice ~ 8 tangerines
- 1/2 cup sugar
- 6 sprigs of fresh thyme
- Sparkling wine crémant, cava, prosecco
- Garnish with thyme sprigs
Instructions
- Add tangerine juice and sugar to a medium saucepan. Bring to a boil over medium heat, stirring to dissolve the sugar. Let boil for about two minutes.
- Remove pan from heat, add thyme sprigs and let cool. Refrigerate for a few hours or preferably overnight so the flavors may blend.
- Before serving, remove the thyme sprigs and pour into a container or pitcher.
- Add 2 to 3 teaspoons of syrup to a Champagne flute and top with sparkling wine.
- Syrup keeps for 3 weeks in the refrigerator or 3 months in the freezer.
Notes
- This makes enough syrup for about 32 drinks – which translates to 4 bottles of sparkling wine.
- Look for freshly squeezed tangerine juice at your grocery store to make this drink even simpler to make. You can freeze a bottle if you’re not ready to make the syrup.
You are so right! Tangerines are so wonderful this time of year. A favorite in our home.
This beverage looks and sounds absolutely delightful!
Spenser – Thank you! This syrup is lovely in cocktails and mocktails, too.