The Highgarden Mocktail

Written By Hardee Greens

The Highgarden Mocktail

Ingredients:

  • 4.5 oz. non-alcoholic Crisp & Crude Paloma Daydream

  • Rosemary & lavender for garnish

  • *1.5 oz. lavender syrup:

    • 2 oz. Lavender buds

    • 16 oz. Hot water

    • 8 oz. White sugar

Directions:

In a shaker, muddle the rosemary in the lavender syrup. Add ice and the Paloma Daydream. Stir and strain into a chilled coupe glass. Garnish with a rosemary and lavender sprig.

*Steep lavender buds in hot water for 20 minutes. Strain buds out and add sugar, stirring until completely dissolved in the water. Store in the fridge for up to two weeks.

This cocktail is a featured drink from Ian Duncan, Bluffton local and owner of The Grind Roasters and Grounded Dessert & Dry Bar. The Grind Coffee Roasters is a full-service coffee supply company, specializing in all aspects of the supply business offering coffee, tea, and more via wholesale and at their coffee shop. Open on Friday and Saturday nights, Grounded Dessert & Dry Bar offers non-alcoholic wine and beer, delicious alcohol-free mocktails, and a variety of desserts and allergen-free treats as South Carolina’s first Dry Bar.

Hardee Greens
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