Rangpur Lemon

30 01 2008


In FY2006, Tanqueray introduced Tanqueray Rangpur. Simply put, my favourite fruit had arrived in a British gin. Erroneously known as Canton lemon, Hime Lemon (Japan), Cravo Lemon (Brazil) and Mandarin Lime (with me, yet?) Stateside, the majestic Rangpur is simply neither a lemon nor a mandarin, it is a true lemanderin, acid with an orange peel and flesh. You could use it to sub for limes in a pinch or as a decorative orange – so unique stands my Rangpur. Certainly of Indian origin (bias alert), it was introduced to Florida by Reasoner Brothers of Oneco and is used predominately as an ornamental or potted plant (Stateside) or as rootstock (UK). So imagine my utter delight when S&P500 decided to give me some. Just give away. And it is Christmas. Also, I am easily bought.

The quintessential Rangpur Margarita (omit the word lime – it is educational) is had by combining 1 oz tequila, 1 tsp Rangpur juice, juice of half a Meyer lemon, and 0.5C ice till slushy in a blender. Rim your glass with a lime wedge and dip in rock salt. For rationing/rational purposes, I also prepare a Rangpur Syrup, same principle as a simple syrup, store in freezer unless you edge with a few citrate crystals as preservative, for emergency lemonades, lemon/limeade, ginger fizz or simply with Canada Dry ginger ale. Rangpurs, in moderation, make a smashing addition to fruit punch and white sangria but zest them first. You could use the zest to freshen up your sitting room or mix into the wash.

How thankful I am for my Rangpurs! Of course, this is no way diminishes its importance as an essential archeological site (second only to Lothal in NW Gujarat) from where the Indus Valley Civilization sprung.

In 2006, Diageo, Plc, introduced a rangpur-flavored version of Tanqueray gin, known simply as Tanqueray Rangpur.




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