A refreshingly fruity winter mocktail with a kick.
Rosie Birkett’s Charred Mandarin Ginger Spritz
Glass: Old fashioned/rocks
Ingredients:
2 mandarins, peeled, pith removed and segmented
2 tsp agave
thumb of ginger, roughly chopped
tbsp pomegranate seeds
Highland Spring Sparkling water
To garnish:
charred mandarin segments
mandarin zest, curled
flowering thyme
Method:
Heat a non-stick pan over a high heat. Add the mandarin and char the pieces until part-blackened and about to burst. Put the ginger into a blender with 2 tbsp water and blitz. Strain and reserve the ginger juice. Setting aside a couple of the charred segments for garnish, muddle the rest of the segments and strain the juice over ice into an old-fashioned glass. Drizzle in the agave and add a shot of the ginger juice and the pomegranate seeds. Stir, top up with Highland Spring Sparkling water and garnish with the flowering thyme.