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RECIPE: THE EMPEROR


 

Smooth, tangy and sweet. Overtones of perfume and candied orange.
prep time: 15 minutes  serves: 4 difficulty: easy

INGREDIENTS

  • ½ cup (120 ml) Greek yogurt, unflavoured
  • ½ cup (120 ml) orange marmalade
  • 1 tbsp (15 ml) honey
  • ¼ cup (60 ml) lemon juice, fresh
  • 1 tsp (5 ml) orange flower water
  • 2½ cup (600 ml) sparkling water
  • 1 orange, cut into round ¼inch slices

DIRECTIONS

Orange Cream Syrup (yields 1¼ cups or 300 ml)
  1. In a small pot over low heat, add Greek yogurt, orange marmalade, honey, lemon juice, and orange flower water.
  2. Stir continuously while heating the mixture but do not let it boil.
  3. Once syrup is warm, remove from heat and pass through a coarse strainer to remove any orange rind fragments.
  4. Seal and refrigerate for up to 2 weeks. The syrup will separate over time, but simply stir to recombine.

Per serving

  • 2½ oz Orange Cream Syrup, chilled 
  • 5 oz sparkling water
  • 1 orange slice
  1. In a tall 12 oz glass full of ice, pour 2 oz Orange Cream Syrup and 4 oz sparkling water. 
  2. Stir gently to combine and garnish with an orange slice pushed half-way below the glass rim.
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