Cooking with the Saints: Clementine Margaritas

by Grazia Barletta · Published January 4, 2022 · Updated January 3, 2022

Pope Clement I, also known as St Clement of Rome, is listed by Irenaeus and Tertullian as the fourth bishop of Rome. Having accepted the Christian faith as a young man and working as a missionary to preach the word of the crucified and risen Lord, Clement was eventually ordained a bishop by the apostle Peter and led the Roman Church before being exiled to the Crimea, where he died in 101 AD. St Clement is the patron saint of metalworkers and blacksmiths, and so these workers traditionally enjoyed a holiday on his feast day, November 23.

His writings were referred to as “Clementine literature”, so the tasty little citrus fruits of that adjective are a great connection to this papal saint. What better way to celebrate a holiday and feast day than with a drink? This recipe uses clementines to make this delicious drink when they are in season, but you can substitute them with any other similar orange citrus fruit.

For a non-alcoholic version, substitute the tequila with tonic water.

Preparation: 10 min • Servings: 2

Ingredients:

1/2 cup freshly-squeezed clementine juice (5-6) or the closest fruit in season
4 tsp lime juice • 4 tsp water • 4 tbsp honey, maple syrup, or white sugar • 150ml tequila (or vodka, or tonic water) • Coarse sea salt • Clementine and lime slices (for garnish and juicing the rim of the glass)
Fresh mint leaves (optional

PREPARATION:

Rub a wedge of lime around the glass rim and dip it into coarse sea salt.
Dissolve your sweetener of choice in water to make a simple syrup.
Combine all ingredients together and mix well. Garnish with clementine and/or lime slices, if desired.
Pour over ice in a glass. Serve with fresh mint if available.
Enjoy — in moderation and only if you are not driving — with a toast to St Clement

Grazia Barletta is an author, book designer, and food photographer & stylist. She can be contacted at
Follow her blog at www.momentswithgrazia.com and connect with Grazia on Facebook: momentswithgrazia; Instagram: momentswithgrazia

This recipe was published in the November 2021 issue of The Southern Cross magazine