Passionate- Blackberry Mint Mocktail
The We’ve got Something in Common duo is a love story, inspired by the R&B artists Bobby Brown & Whitney Houston’s track by the same name. It is a chat of dainty lightness and smooth ruggedness, utilizing common ground to bring it all together. The commonality in both beverages is the use of Orgeat (Almond) syrup & blackberry juice. The mocktail titled Passionate has berry notes with hints of mint.
Ingredients
- 1 oz Blackberry Juice
- 1 oz Orgeat (Almond) Syrup
- 4–5 Mint Leaves
- 1–2 strawberries, stems removed
- Italian Blood Orange Soda
- Angostura Bitters
Instructions
Place blackberry juice, orgeat syrup, mint leaves, and strawberries into a shaker. Muddle really well. Add 3-4 ice cubes & shake REALLY well. Pour into a tall champagne flute, drop a candied strawberry into the glass and push it down into the narrowing neck of the flute & top with Italian Blood Orange Soda with 3 dashes of Angostura Bitters. Garnish with candied blackberry with a stalk of mint inserted, floated in glass & a fresh blackberry placed on the side of the glass with a lime wedge. Enjoy!
Place half a pound to 1 pound of almonds into a food processor & process until you get a fine powder. Add this powder to 1 cup of granulated sugar and 1 cup of water and cook for 30-45 minutes on medium until the mixture reduces by half. Place in strainer to remove the almond powder and store syrup in squeeze bottle. Set aside. One can also purchase Orgeat (Almond) syrup as well.
Add a pint of blackberries to a blender and blend well. Strain all the seeds out into a mason jar & seal. Refrigerate until needed
Garnish: Lime Wedges: Cut a lime into 4-6 wedges and set aside.
Lime Wedge Ice ball: place 1 lime wedge into a sphere ice mold, fill with water & freeze. Loosen from mold under warm water.
Mint Leaves and stalks: Place a stalk of mint into a candied blackberry & set aside. Also prep some leaves to use as garnish.
Glassware: Tall champagne flute
Author: Black Restaurant Week
About Black Restaurant Week – Black Restaurant Week LLC is an annual, multi-city culinary movement celebrating the flavors of African, African-American and Caribbean cuisine nationwide. Black Restaurant Week partners with black-owned restaurants, chefs, caterers and food trucks to host a selection of culinary experiences aimed to expand awareness and increase support for black culinary professionals. The organization was founded in 2016 by entrepreneurs Warren Luckett, Falayn Ferrell and Derek Robinson. Connect with Black Restaurant Week on Facebook, Twitter & Instagram.
