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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




  • 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


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.