Photo Credit: Madelynne Ross/Black Restaurant Week, LLC

Family Time (Mocktail)

This mocktail is meant to preserve the natural herbs and spices with the delightful notes of hibiscus juice that’s sweetened with aforementioned simple syrup to welcome the change of seasons and celebrations of inclusion.

Glassware: Rocks glass

  • Pomegranate juice 4 ounces
  • sorrel juice 2 ounces sweetened with star anise and cinnamon simple syrup
  • .5 ounces lemon juice
  • apple sparkling cider


Place all ingredients in a pitcher with quantity count to measure up to serving the audience. Float and top glasses filled with ice and conjured ingredients  with apple sparkling cider. Serve in wine  glass

Star Anise and Cinnamon Simple Syrup

Infuse equal parts water and sugar to boiling water with star anise and cinnamon  sticks.  Bring to a boil and allow to settle to allow infusion of ingredients giving you a rich taste of ingredients

Garnish: Garnishes with granny apples and lemon wheels and lime wheels with cherries.


Woody StJuste
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Black Restaurant Week
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.

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