Vanilla - Ginger 'La Baya'

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Madagascar vanilla beans add aromatic depth to this refreshing ‘mocktail’ – or make it a bright happy hour by adding a splash of your favorite tequila or mezcal!

PRO TIP Substitute the blackberries for your berry of choice, including raspberry or strawberry. For an herbal touch, add a few fresh basil leaves to the muddled berries. The vanilla-ginger syrup will hold at least two weeks in the refrigerator: make extra to have on hand as a great base for other drinks. The used pieces of infused vanilla bean may also be used as a garnish.

YIELD 4 servings

PREP TIME Active prep time 20 minutes, plus 30 minutes cooling time

INGREDIENTS:

  • 1-inch piece (25g) of fresh ginger, peeled and thinly sliced

  • ½ Beyond Good Madagascar Vanilla bean, split and scraped (reserve pod)

  • 1 cup (225g) water

  • 1 cup (200g) granulated sugar

  • 1 cup (85g) blackberries, rinsed

  • 6 tablespoons (85g) fresh squeezed lime juice

  • Seltzer water, chilled

  • Lime slices, to garnish

1. Combine the sliced ginger, vanilla pod and beans, water, and sugar in a small saucepan. Bring just to a boil. Remove from heat, cover, and allow to infuse and cool at least 30 minutes (may be prepared in advance and chilled). Strain and discard the ginger.

2. Place the blackberries, lime juice, and used vanilla pod to a cocktail shaker and muddle well until berries are crushed. Stir in ½ (about 1 cup) of the vanilla-ginger syrup.

3. Divide the mixture among four cocktail glasses and top each with chilled seltzer water and stir to combine. Garnish with lime slices and vanilla pod.

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SHOP RECIPE:

 
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Jackie Tran