Don’t call it a cutie. Or a baby orange. Pixies hold their own in the citrus world, and next month specifically kicks off their appreciation in California’s Ojai Valley, where they’re a source of joy for locals and tourists alike.

If you can’t make it to town to try one in person, keep on reading. We’ve gotten the scoop on four pixie-themed recipes from two Ojai staples, Azu and The Lavender Inn, that would be perfect for any number of springtime celebrations.

You can almost smell the citrusy Californian air while reading through these ingredients … which we think could be easily customizable for any produce-rich season!

Gin & Juice (from Azu)

1.5 oz of 209 Gin
50/50 Mix of fresh juice (organic pixie + blood orange)

Shake gin and juice together then pour over ice. Finish with a splash of Fever Tree club soda. Simple and fresh!

Pixie Fizz (from Azu)

1 oz. Wilder Gin from Ventura Spirits
1 oz. Housemade “PixieCello” from Azu
1/2 oz. Freshly squeezed lemon juice
2-3 oz. Muga Cava (Spanish Sparkling Wine)

Shake gin and lemon juice with ice and strain into glass of choice. Add PixieCello and finish with Cava. Can be served over ice in a rocks glass or up in champagne flute.

Pixie and Blood Orange Mimosas (from Azu)

Directions: Mix freshly squeezed Pixie and blood orange juice (or you favorite blend) with your choice of champagne. It’s all about quality of the citrus and fresh squeezed juice. You must strain your juice after you squeeze it. Remove all pulp and seeds. Then serve chilled and enjoy!

Pixie Tangerine Crème Brulee (from The Lavender Inn)

1 qt. (4 c.) Heavy cream
Zest of 3 Pixies (use a vegetable peeler)
8 Egg yolks
1 c. Sugar
1 t. Orange oil (optional)
2 T. Cointreau
1 t. vanilla
Extra sugar for caramelizing later

Heat cream and Pixie zest over medium heat in heavy bottom saucepan until bubbles form on the edge. Let steep about 10 minutes in pan off heat. Whisk yolks and sugar together in large bowl. Pour a little hot cream/zest into yolk/sugar mixture and mix well. Now, add the remaining cream in a steady stream. Add vanilla, orange oil and Cointreau. Strain custard into pouring vessel.

Pour custard into 6 oz. ramekins. Place them in a baking pan. Place pan in pre-heated 325 oven with the edge close to the front of oven. Immediately, add hot water around the cups with a pitcher. You should have about 1” of water. Gently push the pan into the middle of the bottom rack. They will take about 40 min. (give the pan a little shake) They won’t jiggle. Let cool in pan. Remove. Chill for at least 4 hours, or overnight. When ready to serve, sprinkle sugar on custard and caramelize until desired topping is achieved.

Image via Larry Emerson

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