A refreshingly fruity winter mocktail with a kick.

Rosie Birkett’s Charred Mandarin Ginger Spritz

Rosie Birkett’s Charred Mandarin Ginger Spritz

Glass: Old fashioned/rocks


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


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.

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