Ember Orchid Mocktail Recipe

Saluting spring with a salubrious mocktail from ember kitchen + cocktails that is equal parts wellness and whimsy

As Lent settles in following the indulgent whirl of Carnival season, Lafayette’s Ember Kitchen + Cocktails has unveiled a new entrant in the city’s fast-rising zero-proof movement. Bar manager, Deanna Scott, leans into that trend with her latest creation, the Ember Orchid mocktail.

The vibrant zero-proof concoction appeals to health-minded imbibers, designated drivers and sober-curious flavor seekers intent on discovering whether or not a well-made mocktail can be as transformative as a craft cocktail.

“I think people really appreciate having a non-alcoholic option that still has just as much creativity, beauty and flavor put into it,” says Scott.

The Ember Orchid blooms beautifully with an antioxidant-rich blueberry syrup softened by honey water, brightened with lemon, perfumed with Thai basil leaves and jalapeño, and topped with  sparkling water. Fresh blueberries tumble across the effervescent surface garnished with an edible orchid. A lemon-basil sugar mixture decorates the glass.

A venerated Houma mixologist, Scott’s prior eight years as a bar manager at Milano’s preceded the opening of Ember’s after the Italian fine dining haven closed at the same address in late 2024. Owner Robert Landry maintained the original wood-burning oven for  live-fire American bistro favorites.

Tear 2 Thai basil leaves in half, muddle in a shaker with 2 oz. blueberry syrup (recipe online at acadianaprofile.com), then add 1 oz. honey water and 1 oz. fresh lemon juice. Add ice to shaker and shake well. Add fresh ice to wine glass. Pour shaker mixture through a cocktail strainer into glass. Drop several fresh blueberries on top, followed by 2-4 jalapeño slices (optional). Garnish glass with edible orchid and a pick with fresh blueberries, lemon peel and basil leaf.