How it works
High heat caramelizes the fruit’s sugars and toasts the peel’s oils, adding smoky, bittersweet notes. Muddling a charred slice — peel included — brings those flavors into the drink.
Basic method
- Cut thick slices (about 3/4 in) so they hold together.
- Char them in a very hot, dry pan, on a grill, or with a torch until blackened in spots.
- Muddle one slice in the shaker; use segments from another slice as garnish.
Specks or no specks?
Double straining leaves small specks of char in the drink. Some people love the look; if you don’t, pour the drink through a coffee filter instead.
Try it in the Charred Sumo Orange Tequila Sour.
