Smoky Ojai Tangerine and Burnt Rosemary Elixir

Introduction

This elixir captures that magic hour on the Pacific Coast when the air smells of salt and almond woodsmoke. We are taking peak-season Ojai tangerines and giving them a hard sear to unlock a deep, caramelized sweetness that plays perfectly with the lingering heat of Central Valley chipotle and the herbal backbone of burnt rosemary.

Ingredients

• 4 large Ojai Pixie tangerines or Murcott mandarins, halved
• 4 sprigs fresh rosemary
• 1/2 cup dried hibiscus flowers (flor de jamaica)
• 1 small dried chipotle morita chile, lightly toasted
• 1/4 cup agave nectar or piloncillo syrup
• 2 tablespoons Napa Valley verjus or fresh lemon juice
• 1 teaspoon smoked Maldon sea salt
• 32 ounces chilled sparkling mineral water
• Ice made with filtered water

Instructions

1. Heat a cast-iron skillet over high heat or prep an almond wood grill until the grates are scorching hot.
2. Place the tangerine halves cut-side down on the hot surface and sear until the flesh is deeply charred and caramelized, about 4 minutes.
3. Use a kitchen torch or the open flame of your grill to singe the rosemary sprigs until they are fragrant and slightly blackened.
4. In a small pot, bring 1 cup of water to a boil, then add the hibiscus flowers and the toasted chipotle chile. Remove from heat and steep for 10 minutes to create a concentrated smoky tea.
5. Strain the hibiscus-chipotle liquid into a pitcher, discarding the solids.
6. Squeeze the charred tangerines into the pitcher, catching any seeds but allowing some of the smoky pulp to fall in.
7. Stir in the agave nectar, verjus, and smoked salt until fully dissolved.
8. To serve, fill glasses with ice, pour the concentrated base until the glass is half full, and top with chilled sparkling water.
9. Garnish each glass with a burnt rosemary sprig and an extra slice of scorched citrus.

Pour this into your favorite glassware and find a patch of sun. It is vibrant, slightly mysterious, and tastes exactly like a California summer evening spent by the grill. Stay salty and stay wild.

Emily