Chateau Lobby #4 Valentine’s Day Mocktail

Mocktails can outshine any boring glass of soda or flavorless seltzer. Our Chateau Lobby #4 Valentine’s Day Mocktail takes a little extra work to make the homemade vanilla honey syrup. We promise, however, that every step is worth the sweet taste at the end. Plus, the addition of cherry juice and lemon juice adds a tart little touch to balance out the pinch ginger. Top it all off with your favorite sparkling drink of choice and you have your Valentine’s Day date plans in place.

How Did This Valentine’s Day Mocktail Get Its Name? 

We named this Valentine’s Day Mocktail after Father John Misty’s sweet, romantic song “Chateau Lobby #4.” The Chateau in question is the Chateau Marmont, an iconic LA spot. In the song, Misty references his real-life wife Emma Carr, whom he shared a first drink with at the Chateau Marmont lobby bar. He said about her that “By the second drink, I realized, ‘I am in love with this person and I want to see the world with this person.‘ We were just speaking the same language.” Doesn’t that just get you in the Valentine’s Day spirit?

Chateau Lobby #4 Valentine’s Day Mocktail

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• Author: Kaitlin Fellers

Print Recipe

Description

An aphrodisiac for all to enjoy.

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Ingredients

Scale 1x2x3x

For the mocktail:

• 4 oz tart cherry juice (found at your local health food store)
• .50 oz vanilla honey syrup
• .50 oz lemon juice
• Half a thumb’s length knob of ginger, peeled
• Top with your favorite sparkling seltzer, kombucha or probiotic soda (I like Olipop Ginger Ale for this)

For the vanilla honey:

• Vanilla bean
• Local honey

For the vanilla honey syrup:

• Vanilla honey
• Boiling water

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Instructions

For the mocktail:

1. In a cocktail tin, muddle your ginger and vanilla honey together until roughly combined.
2. Then, add the cherry juice and lemon juice, top with ice and then shake for 10-15 seconds.
3. Strain into a highball glass and top with about an inch of soda water, then ice.

For the vanilla honey:

1. Carefully split a vanilla bean and add it to a 6 oz jar.
2. Cover with good, local honey and let rest in a cool, dark place for about a week. The flavor improves the longer you allow the vanilla bean to infuse. R
3. emove and reuse your vanilla bean once you reach your preferred level of vanilla flavor.

For the vanilla honey syrup:

1. In a heatproof quart-sized container, weigh out equal parts vanilla honey and boiling water.
2. Stir to combine until all the honey has dissolved.
3. Let cool to room temp before covering and storing in the refrigerator for up to 2 months.

Recipe by Kaitlin Fellers
Photography by Dave Bryce
Styling by Anna Franklin

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