Cocktail master Lexy and Recipe Developer Alyse will both be on Spicewalla Instagram LIVE TUESDAY August 18th at 4:30 whippin' up Lexy's summer sizzler Lavender Ube Pina Colada! Ube, pronounced ooh-beh, is the Filipino word for purple yam, and gives this party-in-a-cup it's bright violet color. Ube brings a slightly nutty vanilla flavor to the table, paired with creamy coconut, Spicewalla floral lavender, and tropical flavors of pineapple and lime. This boozy bev will seriously have you second guessing whether you are sitting in a cabana on the beach or just your living room couch. Either way, paradise awaits! Below is everything you need to create this cocktail with them! Will U-Be joining us?
LAVENDER UBE PINA COLADA
2oz aged rum
1.5oz ube coco lopez*
.5oz Spicewalla lavender syrup*
.5oz fresh lime juice
1.5oz pineapple juice (Dole is preferred)
2 dashes of Angostura bitters
Add all ingredients to a shaker tin, fill with ice, and shake vigorously to bind the ingredients. Strain into a tall glass of pebble ice. Garnish with pineapple fronds, a tiki parasol, and sprig of lavender.
*Ube Coco Lopez
400mL coconut milk (I prefer the Thai Kitchen brand!)
375g cane sugar (about 1 3/4 cups)
Pinch of salt
1/2 tsp. ube extract
Combine all ingredients in a saucepan and place over medium-low heat. Stir until the sugar is completely dissolved.
500g of cane sugar
250g of water
12g of Spicewalla lavender flowers
Combine all ingredients in a saucepan and place over medium-low heat. Bring to a boil, stirring constantly to dissolve sugar. Remove from heat once sugar is dissolved and allow syrup to cool while the lavender steeps. Use a fine mesh sieve or strainer to strain the lavender out and discard.