It seems like low alcohol spritzes are all the rage these days, and with good reason. They’re simple to make, tasty and straight to the point flavor bombs.
But wait a minute…whats up with this burnt citrus, you ask? Well, its really all about adding flavor. Heating the citrus activates its natural oils, releases its inner juices and primes it to be an integral ingredient in your cocktail…and burning it only adds a layer of caramelization that you won’t be able to get any other way. Just pretend that you’re Francis Mallmann with a skillet instead of a six foot, outdoor fire pit and get burning!
The key to making this cocktail great lies in the ingredients. Simply use the very best of what is in season and what you can get your hands on.
If you should find yourself in the Mendonoma area, be sure to head on over to Surf Market to get a bottle or two of Seedlip, a jar of Lover’s Lane Farm’s Wildflower Honey and the rest of the supplies you’ll need!
Stay tuned to this channel over the next few weeks as I whip up Seedlip cocktails, mocktails and even a few surprises that will bridge the gap between your glass and your dinner plate.
Seedlip Burnt Citrus Spritz
PREP TIME: 5 MINUTES ● SERVES 1
- 1 tablespoon honey
- 2 ounces Seedlip Spice 94
- 1 citrus wedge
- 2 ounces San Pellegrino Sparkling Natural Mineral Water
- Add 1 tablespoon of honey to your lowball glass then pour the Seedlip Garden 94 over it. Stir until combined.
- Heat a cast iron skillet over high heat, then drop your wedge of citrus into the pan. Flip the citrus wedge as needed, and dry fry until both cut sides are thoroughly browned.
- Carefully place your browned citrus wedge into the glass and then pour over the San Pellegrino sparkling water.
- Drop in a single ice cube. If you’re so inclined, add a float of your favorite distilled spirit.
- Garnish with a small fern frond, sprig of Fir or a sprig of Rosemary.
- Serve and enjoy.
When it comes to citrus, just use whatever is available, in season and at its best.