Recipe: Cinder & Citrus
Ingredients:
- 1 oz charred lemon juice
- ¾ oz hot honey simple syrup (we like Melinda’s Hot Honey)
- 3 dashes Angostura bitters
- 3 oz water
To Make the Charred Lemon Juice:
- Cut the lemons in half and reserve one slice from each for garnish.
- Place the lemon halves (cut-side up) and the reserved slices on a wire rack set over a baking sheet on a heat-resistant surface.
- Char the cut sides with a butane or propane torch until lightly blackened.
- Flip and char the outside of the halves and both sides of the slices.
- Juice the halves and set the charred lemon wheels aside for garnish.
Note: You can also char the lemons in a non-reactive pan or on a grill. If using a pan, skip charring the outside of the halves.
Build:
- Add the charred lemon juice, hot honey simple, bitters, and water to a shaker tin with ice.
- Shake well to chill.
- Strain into a rimmed rocks glass over a large cube. (We like a mango chili salt rim, but Tajín, regular salt, sugar, or no rim at all all work.)
- Garnish with a charred lemon wheel.
- Enjoy!
Note:
If you’re spice-averse, don’t worry, this isn’t overwhelmingly hot. The hot honey just adds a little warmth that wakes the drink up. Feel free to cut it with regular honey or swap it out entirely.