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The Old Earl Grey Mule | Chef Driven Mocktails
Chef Emily Ellyn’s inspired recipe for a virgin Moscow Mule. Offer your guests a crafted non-alcoholic cocktail experience that can be enjoyed sans the hangover. As demonstrated in: Raising the Bar with Chef Emily Ellyn – Crafted Mocktail Mixology
Serves: 1
Glassware: 16-ounce Moscow Mule Mug
Ingredients
Mocktail:
- 1 ounce lemon juice or bergamot juice
- 3 ounces Earl Gray Tea, brewed strong, chilled
- 3 ounces ginger beer
- 1 1⁄2 ounces Lavender Syrup
Lavender Syrup:
- 1⁄2 cup water
- 1⁄4 cup honey
- 2 tablespoons dried culinary lavender
Lavender Ice Cube:
- American Metalcraft’s Ice Mold - 4 1⁄2” x 2 1⁄4” cubes
- 4 tablespoons dried culinary lavender
- 4 pieces candied ginger, rough chopped
- Zest of one lemon or bergamot
Directions
Make Lavender Syrup:
Combine the water, honey, and dried food-grade lavender in a heavy-bottomed sauce pot.
Bring to boil over medium-high heat, stirring until the honey is dissolved. When honey is dissolved, turn off heat and allow the lavender to steep for 10-15 minutes.
Strain the lavender out and let the syrup come to room temperature, then refrigerate.
Make Lavender Ice Cubes:
Divide the dried lavender, candied ginger pieces and lemon zest in your ice cube tray, cover with water and freeze.
Assemble Mocktail:
Combine all the “Mocktail” ingredients, stir, and serve over lavender ice cubes.
