High Society
The bartending team in the Tap Room of The Langham Huntington in Pasadena created this zero-alcohol cocktail “to ensure all guests, whether imbibing or not, experience the gorgeous, rich and thirst-quenching taste of Pasadena.”
Ingredients
- 1 ounce blackberry purée, storebought or homemade (recipe below). (The Tap Room uses The Perfect Purée, blackberry flavor.)
- 1½ ounces lavender syrup (recipe below)
- Splash rose water
- 1 ounce fresh lemon juice
- Top with non-alcoholic ginger beer
- Garnish with a blackberry, lavender flower and candied ginger
LAVENDER SYRUP
- ¾ cup granulated sugar
- ¾ cup boiling water
- 2 tablespoons dried culinary lavender
BLACKBERRY PUREE
- 1 cup fresh or frozen blackberries
- ¼ cup granulated sugar
- 1 teaspoon lemon juice
- ¼ cup water
Instructions
TO PREPARE DRINK
- In a highball glass, add blackberry purée, lavender syrup, rose water and lemon juice and stir. Add ice and top with ginger beer. Add garnish before serving.
TO PREPARE LAVENDER SYRUP
- Add sugar to a small bowl; add boiled water and stir until sugar dissolves. Stir in lavender. Let steep uncovered for 15–20 minutes. Strain syrup. Store in a glass jar in the refrigerator for up to 2 weeks.
TO PREPARE BLACKBERRY PUREE
- Add blackberries, sugar, lemon juice and water to a medium saucepan and stir. Bring to a gentle boil over medium heat, stirring occasionally, and gently boil for 3 minutes. Remove from heat and allow to cool. Use a stick blender or food processor to purée.
- Store in a glass jar in the refrigerator for up to 2 weeks.
Notes
Editor’s Note: Rose water has a deliciously potent floral flavor that can be overwhelming if you use too much. We recommend starting with ⅛ teaspoon and adding more to taste.
