Stir together 1.5 ounces clementine juice, 1.5 ounces Fireball, and 1/4 cup ginger beer.
Transfer to a glass garnished with clementine sugar and a giant ice cube or two.
To make clementine sugar:
Peel clementines. To dehydrate them, you have a couple of options. You can either let them sit out for a couple of days, or you can dehydrate in a 200 degree oven for about 25 minutes (or until peel becomes dry and firm). When cooled, use a coffee grinder or small blender to pulverize the dry peels. Stir together with turbinado sugar. Use to garnish drinks, top shortbread cookies while still warm, or mixed into pancake batter.
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