Spring in the desert is citrus season’s grand entrance to the new year, and it’s nothing short of glorious. Phoenix trees droop heavy with golden orbs of oranges, grapefruits and lemons, perfuming the air with their intoxicating zest. Valencia oranges, in particular, are at their peak! They’re juicy, sweet and a bit creamier than their cousin, the navel. (I know creamy is not really a term used with orange juice, but the Valencia provides a softer, less astringent mouthfeel that makes for easy drinking.)

Originally brought to Arizona from California in the late 1800s, these oranges have become a cornerstone of the state’s citrus heritage. In fact, Phoenix’s citrus history is so deeply rooted that neighborhoods like Arcadia were once sprawling orange groves before the city’s urban expansion. Citrus ranks among the “Five C’s” of Arizona’s economy: Copper, Cattle, Cotton, Citrus and Climate.

There’s a certain joy in squeezing a Valencia orange—the spray of oil scenting the air and juice so sweet and tangy you can throw back an entire glass or mix it with sparkling wine for Mimosas. It’s a reminder of life’s simple pleasures, the kind that spring seems to embody. This is the moment when Valencias shine brightest, so why not give them a stage worthy of their brilliance? Enter: Valencia Verve!—a zesty, good-for-you, sparkling ode to the season that’s bright and invigorating.

This drink doesn’t just taste like spring—it feels like it. Light, effervescent and lively with the vibrant flavors of orange, ginger, cardamom and honey. It’s a perfect tonic for the warming days ahead. And because life is all about balance, here is a bevy that plays both sides: healthful enough to drink in the morning, fancy enough to enjoy with a splash of blanco tequila and indulgent enough to serve to friends poolside.