Patrice Plante’s Fig and Blackberry Mocktail
This punch by Patrice Plante, mixologist and founder of Monsieur Cocktail, brings tropical vibes with its rum infused with coconut, spiced syrup and a blend of pineapple, grapefruit and lime juices.
Ingredients
- 1 cup (250 ml) water
- 1 tbsp chai tea leaves
- 1 1/2 cups (375 ml) water
- 6 large dried figs, quartered (about 7 oz/200 g)
- 1 1/4 cups (175 g) fresh blackberries
- 1/3 cup (70 g) sugar
- 1 round orange slice
- 1 round lemon slice
- 2 oz (60 ml) chai tea infusion, cold
- 1 oz (30 ml) fig purée, cold
- 4 tsp (20 ml) blackberry syrup, cold
- 4 tsp (20 ml) non-alcoholic red vermouth (or 1 oz/30 ml dealcoholized red wine)
- 1 pinch salt
- A few ice cubes
- Orange zest, to decorate
Instructions
- In a small pot, bring the water to a boil. Remove from the heat. Add the tea leaves and let infuse for 10 minutes.
- Strain the tea through a sieve placed over a measuring cup or bowl. Compost the tea leaves. Let the infusion cool. Cover and refrigerate until completely chilled, about 1 hour. The tea infusion will keep for 3 weeks in an airtight container in the refrigerator (see note). Rinse out the pot.
This punch by Patrice Plante, mixologist and founder of Monsieur Cocktail, brings tropical vibes with its rum infused with coconut, spiced syrup and a blend of pineapple, grapefruit and lime juices.