Orange Fizz

Navel oranges are the usual culprit. They carry a compound that develops a bitter edge in juice within about half an hour of squeezing, which is why they are sold for eating rather than juicing. Valencias do not do it. Squeeze and pour straight away.

Better than well. Blood orange is more acidic and less flatly sweet than a common orange, so the soda has something to work against and the drink comes out deep red with a berry note underneath. The season is short, roughly midwinter into early spring.

Pulp and cold soda are a bad combination. Every scrap of suspended fruit gives the gas somewhere to nucleate, so a pulpy juice erupts. Strain the juice, pour it over the ice first, then add the soda slowly against a tilted glass.

A few grains, yes. Salt suppresses bitterness more effectively than sugar does, so it takes the edge off a slightly under-ripe orange without making the drink sweeter. Use less than you think you need. If you can taste salt, you have gone too far.

A classic Orange Fizz calls for 90 ml (3 oz) Orange juice, 60 ml (2 oz) Soda water. That single-serve spec scales cleanly — the recipe above converts it to oz and multiplies it for 2–4 drinks.

Nothing — the Orange Fizz is completely alcohol-free, which makes it a great mocktail for drivers, kids and anyone skipping alcohol.

An Orange Fizz is built directly in the glass over ice — no shaker required. Add the ingredients in order and give it a brief, gentle stir.