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
Glassware: 16-ounce Moscow Mule Mug
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 sugar 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.
Combine all the “Mocktail” ingredients, stir, and serve over lavender ice cubes.