Nitro Citrus Orchard

A crisp, lightly savory highball: bright citrus super juice meets dry gin and a touch of fino sherry, finished with a silky nitrogen pour. The super juice is made with a blender rather than a juicer. Glass: Chilled highball glass Ingredients: 45 ml gin 15 ml fino sherry 20 ml lemon super juice 10 ml simple syrup 60 ml cold water Nitrogen, dispensed with a nitrogen-compatible beverage system Lemon super juice: Peel 2 lemons, avoiding the white pith 12 g citric acid 4 g malic acid 250 ml cold water To make the super juice, blend the lemon peels with the citric acid, malic acid and 250 ml water for 30 seconds. Let stand for 15 minutes, then strain through a fine sieve. Refrigerate and use within 5 days. Yield: about 250 ml. To make the drink, stir the gin, sherry, super juice, syrup and cold water with ice until thoroughly chilled. Strain into the chilled highball glass. Using a nitrogen-compatible beverage system, charge and pour according to its manufacturer’s instructions. Serve immediately.