The Cinder & Citrus

Bright and Smokey, With Just a Touch of Heat

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:

1. Cut the lemons in half and reserve one slice from each for garnish.

2. 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.

3. Char the cut sides with a butane or propane torch until lightly blackened.

4. Flip and char the outside of the halves and both sides of the slices.

5. 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:

1. Add the charred lemon juice, hot honey simple, bitters, and water to a shaker tin with ice.

2. Shake well to chill.

3. 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.)

4. Garnish with a charred lemon wheel.

5. 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.