Bruléed Cara Cara Orange Shiso Spritz (Sparkling Citrus Mocktail)

I don’t drink as much alcohol as I used to, but I also hate ordering mocktails at bars because there’s a 50-50 chance they cost $15 and taste like juice!! This bruleed cara cara shiso spritz, though, is different. It’s bright, complex, and honestly made me forget there wasn’t alcohol in it.

The bruléed cara cara orange brings a deep, caramelized sweetness that feels almost smoky, while the shiso syrup adds a subtle anise-like note that reminds me a little of gin. It’s refreshing, layered, and a great way to use up those shiso leaves you bought for sushi night and then forgot about — or maybe that’s just me.

Why cara cara oranges

Cara cara oranges are juicy, naturally sweet, and low in acidity, which makes them perfect for bruléeing — they caramelize instead of turning bitter. That balance of sweetness and softness gives this mocktail a smooth, rounded flavor.

i used:

for 1 mocktail:

• 2 oz bruléed cara cara orange juice
• 1 oz shiso syrup
• ½ oz lemon juice
• 3 oz sparkling water

for bruléed cara cara orange juice (yields 2 oz):

• 1 large cara cara orange
• 1 tsp granulated white sugar

for shiso syrup:

• 1 cup water
• ½ cup white sugar
• 6 large shiso leaves

to make:

• shiso syrup: add the water, sugar, and shiso leaves to a small pot. bring to a boil, then lower the heat and simmer for 15 minutes. let cool, then strain out the leaves. (this keeps in the fridge for about a week.)

• bruléed cara cara: slice your cara cara in half crosswise. from one half, cut off a round slice for garnish. sprinkle the cut sides with sugar, then use a kitchen torch to caramelize until golden (alternatively, broil for ~1-2 minutes) and slightly charred. once cooled, juice the remaining halves

• assemble the mocktail: in a short glass, layer a shiso leaf and fill with ice. pour in the orange juice, lemon juice, and shiso syrup. top with sparkling water, give it a gentle stir, and finish with the half bruléed orange slice on top.