Mocktail or cocktail
Okanagan Blue
The iced one, and the only way to get the lake's own colour into a glass. Lavender syrup poured over cold milk, blooming from ruby to violet blue.
Ingredients
- 1 cup cold whole milk
- 1 to 1.5 oz Bench & Bloom lavender syrup
- Ice
- A lavender sprig
Method
- Fill a tall glass with ice and pour in the cold milk.
- Pour the lavender syrup slowly over the milk.
- Watch it fall ruby and bloom violet blue as it settles. Stir once to bring it together.
- Garnish with a lavender sprig.
Poured slowly over cold milk, the syrup goes in as a ruby ribbon and turns violet blue on the way down. It is worth pouring in front of someone the first time.
This is the iced half of the Lavender Milk, and it works for the same reason. Our syrup is acidic, milk is not, and butterfly pea flower reads the difference and changes colour to match. Cold milk holds the layers a little longer than warm milk does, so you get to watch the whole thing happen before it settles.
Go slowly with the pour. Tip the glass and let the syrup run down the inside if you want the ribbon to hold. Stir once at the end, or leave it and let each sip find its own colour.
Whole dairy gives the truest violet. Plant milks will get there, paler, and are best poured slower.
Start from a bottle of Bench & Bloom, or a batch of lavender simple syrup.
Skip the steeping. Ours is already dialled in.
First batch coming soon