June Mocktail

My dear friends, Andrea and Megan took me to a Mocktail making class at the Velvet Hour in Chicago. It was such an eye opening evening because we learned how to balance flavor but more than anything, we learned how to taste. That evening we made three different mocktails and this was one of my favorites. For the hot summer days, this became a staple.

Anniversary Special by Zach Overstreet

•  2 ounces pineapple juice
• 0.75 lime juice
• 0.75 tamarind syrup
• 0.25 green tabasco
• 2 blackberries.

• Boston Shaker
• Rocks glass

1. Add pineapple juice, lime juice, tamarind syrup, and Tabasco sauce to a Boston shaker filled with ice.
2. Shake vigorously until the sound of the ice changes from a sharp rattle to a more muffled, softer sound (this usually takes 15-20 seconds), signaling that the mixture is well chilled and aerated.
3. Muddle in blackberries gently.
4. Strain into a rocks glass over ice.