Bloom Berry Mocktail
- Servings Makes 1 drink
Ingredients
- 59 ml (2 ounces) lemonade
- 30 ml (1 ounce) Black Pepper Syrup (see recipe below)
- Splash of Soda
- 2-3 mint leaves
- 1 heaping teaspoon blueberries
- Lemon wedge
Black Pepper Syrup
Makes 177 ml (¾ cup)
100 grams (½ cup) sugar
10-15 whole black peppercorns
In a small saucepan combine the sugar, peppercorns, and 118 ml (½ cup) water. Bring to a boil, stirring until the sugar has dissolved. Remove from heat and allow to cool, then cover and refrigerate.
Preparation
In a shaker combine the lemonade, Black Pepper Syrup and mint. Muddle the mixture to mix it and lightly crush the mint. Pour into a tall glass filled with ice, and add a splash of soda and the blueberries. Garnish with a lemon wedge.
Ben Buckley
Ben Buckley graduated from the University of Massachusetts in Amherst, where he studied at the Isenberg School of Management with a concentration in Hospitality & Tourism Management. He has been at The Colonnade Hotel in Boston for the past five years and presently manages award-winning Chef Jean Joho’s Brasserie JO.
Courtesy photo
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