A quintessentially Ojai cocktail, featuring the Valley’s famed Pixie tangerines and Topa-fied with our crowd-pleasing Sespe Creek Sparkling Brut.
Divide the simple syrup, juice, and bitters and add to two flutes or tall glasses.
Slowly pour in the Sespe Creek Sparkling Brut. Garnish with a tangerine wedge.
Vanilla Simple Syrup:
(Makes 1 cup)
1 cup water
1 cup granulated sugar
1 vanilla bean or 2 teaspoons vanilla paste
In a medium saucepan over medium high heat bring water and sugar to a boil. Continue to cook at a rapid simmer until mixture thickens slightly, 4 to 5 minutes.
Slice a vanilla bean in half lengthwise. Spread the bean pod open and use your knife to scrape out the vanilla bean seeds. Remove the pan from the heat, add the seeds and the vanilla bean pod to the saucepan, and stir. Cool to room temperature.
Transfer syrup to a glass jar or bottle and refrigerate. The syrup will last for 2 weeks or more.
By Chef Robin Goldstein, from her book, A Taste of Ojai: Flavors of the Valley. Photo by Andrea Russell.