Fresh citrus is as crucial a component behind the bar as ice. And while lemons and limes tend to see most of the action, winter is the perfect time to experiment, when a spectrum of seasonal citrus is at its juicy peak. Tangerines are one of several varieties of mandarin oranges (Citrus reticulata), offering a flavor that manages to be both sweeter and more brightly acidic than that of a standard orange. Brandon Ristaino, co-founder of Good Lion Hospitality, which operates several cocktail bars in Santa Barbara, utilizes the vibrant fruit in a tangerine syrup for a complex and colorful Gimlet riff. “Tangerine syrup adds a more concise and concentrated sweet orange flavor than ‘regular’ orange syrups, which can be a bit flabby or, when acid adjusted, too artificial tasting,” says Ristaino. “A tangerine syrup threads this needle in a great way on taste, sweetness, and acid balance.” And while you’ve got the fruit on hand, Ristaino recommends experimenting with equally complementary pairings like agave spirits, French brandies, and bourbon. “Tangerine can easily sing the high notes in a fresh sour, or be a zippy punch in a dark and brooding stirred winter cocktail.”