When perusing a cocktail list for the first time, you don’t tend to miss a word like calamansi. The citrus — a Southeast Asian cross between mandarin oranges and kumquats — might be common in Filipino, Malaysian and Indian cuisine, but it’s seldom seen in cocktails. For Brooklyn’s casual Freek’s Mill restaurant, a newcomer to the evolving Gowanus Canal neighborhood, the Spring Mill is the restaurant’s answer to the seasonal spritz, and with ingredients like mint, cucumber, honey and gin, it ticks all the right boxes.