If there’s one place where summer stretches out as long as in Australia, it’s Los Angeles.

“We pretty much enjoy an endless summer in LA,” says Thurman Wise, who spends much of his year based in the Californian city. “It means we’re always looking for drinks that have a bit of citrus, are hydrating and have flavours inspired by the many cultures around us.”

Wise is head of innovation at Capi. Which is a fancy way of saying he’s in charge of applying fancy soda to inventive new cocktails and mixed drinks. One of his favourite creations is a hybrid of two of Los Angeles’s most popular cocktails – the vodka soda and the Mezcal Paloma.

“I call it the Sin Sugar,” he says. “Which is a strange way to blend English and Spanish to say ‘No sugar’.”

The drink is straightforward and easy to make at home. Wise takes 30 millilitres of mezcal (he recommends something with a “nice earthy smokiness”), combines it with Capi’s Soda+ Grapefruit & Rosemary and tops it off with a squeeze of fresh lime juice, before garnishing with a grapefruit slice and some fresh rosemary.

“The Capi balances the mezcal with hints of citrus and fresh herbs, without adding sugar,” he says, “and I torch the rosemary slightly to open up its aromatic qualities.”

Because we’re talking wellness-minded LA, there is of course a booze-free option.

“If you want it without alcohol,” says Wise, “you can take the same recipe but swap out the mezcal for a bit of chipotle pepper-infused Seedlip Spice and a dash of agave syrup.”

Here’s how to make both versions of the Sin Sugar at home.

Sin Sugar
Makes 1 serving
Approx. 1 standard drink

Ingredients:
30ml mezcal
10ml fresh lime juice
Capi Soda+ Grapefruit & Rosemary
1 slice of grapefruit
1 sprig of rosemary, fresh

Method:
Add mezcal and ice to a Collins glass. Top with Capi Soda+ Grapefruit & Rosemary and a squeeze of fresh lime juice. Garnish with half a slice of grapefruit and a fresh rosemary sprig, lightly torched.

Sin Sugar (alcohol free)
Makes 1 serving

Ingredients:
30ml chipotle-infused Seedlip Spice
10ml fresh lime juice
10ml light agave syrup
Capi Soda+ Grapefruit & Rosemary
1 slice of grapefruit
1 sprig of rosemary, fresh

Method:
Add chipotle-infused Seedlip Spice, agave syrup and ice to a Collins glass. Top with Capi Soda+ Grapefruit & Rosemary and a squeeze of fresh lime juice. Garnish with half a slice of grapefruit and a fresh rosemary sprig, lightly torched.

To make chipotle-infused Seedlip Spice:
Chop 2 dried chipotle peppers into thirds. Add to a bottle of Seedlip Spice and infuse for 6 to 8 hours, tasting for preferred smokiness. When happy, strain out the chipotle peppers.

This article is produced by Broadsheet in partnership with Capi.