Serve in

Garnish:

Garnish with a dehydrated orange wheel and a thin red chili ring for visual contrast and a gentle aromatic cue of heat.

How to make:

Begin by expressing a strip of orange or mandarin zest over a chilled champagne coupe to coat the interior with bright citrus oils, then discard the peel. Combine all ingredients in a shaker filled with ice and shake vigorously for approximately 6 seconds to chill and integrate without over-diluting. Double strain into the prepared coupe over a large clear ice sphere or block.