Language of Flowers Mocktail
Head Bartender Jenn Knott
Mocktails are trending as beverage options, as consumers look for the same premium ingredients and fresh flavors in nonalcoholic drinks as they do in craft cocktails. At 312 Chicago in Kimpton’s Allegro Hotel, this sparkling mocktail pairs well with the restaurant’s appetizer menu.
2 oz. blackberry syrup
1 oz. lemon juice
4 mint leaves
Blackberries, for garnish
1. Dry shake all ingredients except soda water and double strain into rocks glass with crushed ice.
2. Top with splash of soda water and garnish with mint flower and blackberries.