Smoked Citrus Christmas Picante
I’m sure you’ve all tried a Picante before, but this one delivers the same bold kick, just reimagined. This Christmas Picante is smoky, citrusy, and unapologetically vibrant, built with fresh chilli, bright lime, fragrant orange peel, and a smoked salt rim that adds real depth. Crisp, warming, and festive, it proves you don’t need anything extra to enjoy the full Picante experience, just great ingredients and a little heat.
Serves
1
Cook Time
Dietary
No items found.
Ingredients
Rim
- Smoked sea salt
- Finely grated orange zest
- Optional, tiny pinch ground cinnamon
Base
- 2 to 3 thin slices red chilli or jalapeño
- 1 wide strip fresh orange peel (pith removed)
- 20 ml fresh lime juice
- 30 ml sparkling water or plain ginger kombucha
Garnish
- Rosemary sprig
- Optional, extra orange peel strip
Method
- Chill a rocks glass or coupe in the freezer.
- Lightly wet the rim with lime juice, then dip into smoked sea salt mixed with orange zest and cinnamon.
- Add the chilli slices and orange peel to a shaker and gently muddle once or twice to release the oils, do not crush.
- Add the lime juice and fill the shaker with ice.
- Shake briefly until well chilled.
- Fine strain into the chilled glass over fresh ice or straight up.
- Top gently with sparkling water or ginger kombucha.
- Garnish with a rosemary sprig and, if desired, an extra orange peel strip.
