Signature · 20–35 minutes including chilling components · Serves 1
Citrus Ember
Illustrative image generated with AI, not a photo of the cooked dish.
An orange sour with a toasted note and rosemary only on the nose. The base is dry gin; serve cold and evaluate at actual dilution.
Fresh preparation concentrates the central ingredient; bar technique controls chill, texture and dilution. Initial documentary formula, with no physical tasting recorded; sweetness and acidity need an initial trial with specific products.
Special equipment: Jigger, strainer and chilled glassware
Ingredients
Mix
- 45 ml Dry gin, 40% ABV.
- 35 ml Chilled juice from pan-seared orange.
- 15 ml Fresh strained lemon juice.
- 10 ml Chilled 1:1 simple syrup.
- 1 orange for searing and squeezing.
- For the syrup: 40 g sugar and 40 g potable water.
- Potable ice: cubes for shaking and one large serving cube.
- 1 orange peel strip and 1 small food-grade rosemary sprig.
Method
Mix
- Sear the cut face of half an orange in a hot dry pan for about 2–3 minutes, until caramel-colored patches appear without charring. Cool, squeeze, strain and measure 35 ml. Dissolve 40 g sugar in 40 g hot water and chill for syrup.
- Shake gin, juices and syrup with ice for about 10 seconds. Strain over one large cube in a chilled rocks glass. Nominal liquid volume is 105 ml; about 20 ml of preparation ice melt is assumed, except in a built highball. Measure actual dilution in the first trial; do not top up to a fixed volume.
The serve
Serve in a chilled rocks glass, with cubes for shaking and one large serving cube. Apply expressed orange peel and a small food-grade rosemary sprig on the rim immediately before serving without blocking the sip. Expect seared orange and rosemary first; as ice melts, evaluate whether gin remains present and sweetness and acidity stay balanced.
Key points
- Measure every liquid; nominal volume is not an observed yield.
- Keep fresh ingredients cold and serve immediately.
- Record brand, composition and ABV to make the result repeatable.
- Adjust one variable per tasting; this formula has not been physically validated.
Notes
- Theoretical strength: 18 ml nominal absolute alcohol / (105 ml mix + 20 ml assumed dilution) = approximately 14.4% ABV. This excludes serving ice melt and volume contraction. Actual dilution depends on ice, time, temperature and technique. Measure extraction yields during preparation and discard fresh leftovers at the end of the session.
- Consume in the same session. Do not infer microbiological shelf life for juice, purée or cocktail from alcohol content. Do not bottle for another day.