Pepper based mocktails are obviously some of my favourites, especially if you like a stronger, darker tasting sipping drink. I only put it in the flutes above because I just bought them – you could serve Dark Shadows in highball glasses over ice just as well. The pepper isn’t spicy per se, but there is definitely a shadowy warmth as it slides down. Now I’m someone who eats a lot of spicy food so my palate may be different than yours. Experiment with the amount of soda if you find it too strong ( I actually will drink this straight, without soda, but that’s up to you!) I do add agave to this drink – the lavender seems to need some sweetness to fully bring out the flavour. As always, feel free to add more if you like a sweeter mocktail.
The Dark Shadows Recipe
- 4 oz black peppercorn infusion (see below)
- 2 oz lavender infusion (see below)
- 1/2 tsp agave nectar/syrup
- dash of orange bitters (or a thick orange twist )
- 4-6 oz of soda water (2-3 oz per mocktail)
In shaker, combine pepper and lavender infusions and agave nectar/syrup over ice. Shake. Pour in serving glass (over ice is fine too), top with 2-3 oz of soda and dash of orange bitters. I tried it with tonic water, but that tastes weird.
This recipe serves 2 but you can scale up or down as you like.
- 2 cups water
- 4 Tbsp food grade lavender
Combine lavender and water in small pot, bring to a boil. Turn heat down and simmer uncovered for 15-20 minutes – the infusion should reduce to about 1.5 cups Remove from heat, let cool. Strain through a fine sieve Refrigerate. Makes about 12 oz of lavender infusion.
You can multiply the recipe. I like things fresh, but you can keep the infusion in the fridge for a couple of days,.
Pepper infusion for Dark Shadows can be made exactly as per the Lavender infusion above, just substitute whole black peppercorns for the lavender.