Ingredients
Rim
- Smoked sea salt
- Finely grated orange zest
- Optional, tiny pinch ground cinnamon
Base
- 2 to 3 thin slices red chilli or jalapeño
- 1 wide strip fresh orange peel (pith removed)
- 20 ml fresh lime juice
- 30 ml sparkling water or plain ginger kombucha
Garnish
- Rosemary sprig
- Optional, extra orange peel strip
Method
- Chill a rocks glass or coupe in the freezer.
- Lightly wet the rim with lime juice, then dip into smoked sea salt mixed with orange zest and cinnamon.
- Add the chilli slices and orange peel to a shaker and gently muddle once or twice to release the oils, do not crush.
- Add the lime juice and fill the shaker with ice.
- Shake briefly until well chilled.
- Fine strain into the chilled glass over fresh ice or straight up.
- Top gently with sparkling water or ginger kombucha.
- Garnish with a rosemary sprig and, if desired, an extra orange peel strip.
