Raspberry Getaway Mocktail
This raspberry mocktail is a layered, tropical sip made with muddled raspberries, lemon juice, pineapple, coconut juice and Empress 1908 0.0 Indigo. No alcohol, no shaker, just 5 minutes of prep.
Ingredients
- 1 1/2 oz Empress 1908 0.0 Indigo
- 5 raspberries plus more for garnish
- 1/2 oz lemon juice
- 2 oz pineapple coconut juice
- Dried edible flowers sugar and salt, for rim
- Edible flower pineapple slice and frond, for garnish
Instructions
- On a shallow dish, combine dried edible flowers, sugar and salt. Moisten the rim of a cocktail glass with honey or citrus, then dip in the flower mix until coated.
- Add raspberries and lemon juice to the glass. Gently muddle until raspberries are broken down. Fill the glass with crushed ice.
- Add pineapple coconut juice. Slowly pour Empress 1908 0.0 Indigo to create a layered effect.
- If desired, garnish with an edible flower, pineapple slice, pineapple frond and raspberries.
Notes
- Pour slowly for the layered look: Pouring the Empress 1908 0.0 Indigo slowly over the back of a spoon creates that beautiful gradient effect.
- Use crushed ice: It keeps the mocktail cold without diluting the layers too quickly.
