Burnt Citrus Recipe
Champagne, France mezcal, campari, citrus, orange bitters
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Ingredients
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Cocktail
Garnish / Finish
Tools / Ice
Method
Prepare Cocktail Base
Combine ingredients
Chill a coupe or flute by placing it in the freezer or filling with ice water while you work. In a cocktail shaker, add the mezcal (0.75 oz), Campari (0.5 oz), fresh orange juice (0.5 oz), fresh lemon juice (0.25 oz), simple syrup (0.25 oz) and 2 dashes of orange bitters.
Add ice and shake
Add large ice cubes to the shaker and shake vigorously for 10–12 seconds to properly dilute and chill the mixture.
Top with Champagne
Gently top the cocktail with 3 oz of Champagne (or brut sparkling wine). Pour slowly along the inside of the glass to preserve bubbles and avoid overflowing.
Burnt Citrus Garnish
Prepare the orange
Cut an orange wheel or half-moon about 1/8–1/4 inch thick. Pat it dry so sugar adheres well.
Sugar and flame
Sprinkle about 1 teaspoon of raw or superfine sugar on the exposed flesh of the orange slice. Hold the sugared orange over the cocktail (close enough that aroma will fall into the drink but not touching the liquid). Using a lighter or long match, briefly ignite the sugar on the orange surface until it caramelizes and blackens slightly (a quick, controlled flame; do not burn longer than a couple of seconds). Allow the flame to extinguish. This will produce the 'burnt' citrus aroma and a touch of caramel flavor.
Express and finish
After flaming, quickly express the orange peel over the drink by squeezing it so oils release across the surface, then drop the burnt orange into the glass as garnish. Serve immediately.
Safety and Serving Notes
Use caution when flaming: keep hair, flammable materials and clothing away. Perform the flame step over a non-flammable surface and ensure the flame is fully out before placing the garnish into the drink. If you prefer not to flame, you can torch the orange flesh with a culinary blowtorch or skip the burning and use a lightly caramelized orange slice.