The Ground Burst

Small target, big bang — earthy, nutty, and wildly explosive.

This mocktail captures the rugged outdoors of a squirrel hunting trip — earthy, nutty, and grounded — then finishes with a dramatic "explosion" of flavor. A toasted hazelnut and roasted chicory base (nodding to the dusty field and the little critters themselves) is "detonated" tableside with a burst of spicy ginger beer and a dramatic pop-rock sugar rim that fizzes and crackles on your lips like a tiny shockwave. It's wild, it's fun, and it hits harder than you'd expect.

Ingredients

• 1.5 oz hazelnut syrup (store-bought or homemade)
• 1 oz roasted chicory cold brew concentrate (non-alcoholic)
• 0.75 oz fresh lemon juice
• 0.5 oz smoked honey syrup (honey simmered with a pinch of smoked paprika and chipotle)
• 2 dashes aromatic bitters (non-alcoholic, e.g. Ritual or homemade)
• 4 oz spicy ginger beer (to top — the 'explosion')
• 1 egg white OR 1 oz aquafaba (for foam)
• Popping candy mixed with coarse sugar (for rim)
• Ice (large rocks)

Instructions

1. Rim your rocks glass: spread popping candy mixed with coarse sugar on a small plate, wet the glass rim with a lemon wedge, and press into the candy-sugar mix. Set aside.
2. In a cocktail shaker, combine hazelnut syrup, chicory cold brew concentrate, fresh lemon juice, smoked honey syrup, non-alcoholic aromatic bitters, and egg white (or aquafaba).
3. Dry shake vigorously for 15 seconds (no ice) to build a rich, foamy texture.
4. Add a large handful of ice and shake hard again for another 15 seconds.
5. Place one large ice rock in the prepared rocks glass.
6. Strain the shaken mixture over the ice into the glass, filling it about two-thirds full.
7. Slowly top with spicy ginger beer poured over the back of a spoon to create a fizzy, bursting 'explosion' effect as it hits the foam.
8. Dust the top of the foam lightly with smoked paprika.
9. Skewer a toasted hazelnut and rest it across the rim. Serve immediately — the popping candy rim will crackle and pop as the guest drinks!