Citrus Ember. Recipe

Rim the glass

Run the lime wedge around the rim of a rocks glass. Dip the wet rim into the coarse sea salt to lightly coat. Set glass aside.

Place one large ice cube in the glass to chill while you build the drink.

Prepare the charred orange wheel: slice a 1/4-inch orange wheel and using a kitchen torch or grill, briefly char both sides until caramelized and slightly blackened at the edges. Set aside to cool.

If using a flamed cinnamon stick garnish, have a cinnamon stick and a small kitchen torch or lighter ready for final presentation.

In a cocktail shaker, add the fresh orange juice (3 oz), fresh grapefruit juice (1 oz), fresh lemon juice (0.5 oz), reposado tequila (1.5 oz), orange liqueur (0.5 oz), and agave syrup (0.5 oz).

Add the smoked chili tincture or smoky bitters (2 dashes) to introduce the 'ember' smoky-spicy note.

Fill the shaker with ice, secure the lid, and shake vigorously for 12–15 seconds until well chilled and slightly frothy.

Discard the chilling ice from the prepared glass. Place 2–3 fresh large ice cubes into the glass.

Double-strain the cocktail into the prepared rocks glass using a fine mesh strainer over the shaker's strainer to remove pulp and small ice shards.

Float the charred orange wheel on top of the ice, face-up, so the caramelized surface is visible.

If using the flamed cinnamon stick: hold the cinnamon stick over the cocktail, ignite the tip briefly with a torch or lighter until it smolders and produces a short plume of aromatic smoke, then gently place it across the glass for aroma. Exercise caution when flaming — extinguish before serving if you prefer no open ember.

Serve immediately. Encourage the guest to inhale the smoky aroma before sipping; the interplay of bright citrus, warm reposado, and the ember-like smoke creates the Citrus Ember experience.