Black Summer

1 1/2 ounce of gin

1 ounce of Smoked Black Cherry Syrup

1/2 ounce of lime

2/3 C. Frozen Dark Black Cherries

Splash of sparkling water

½ cup- ¾ cups ice

Blend and serve with lime wheel and dark cherry garnish

Ube Glaze Scones

2 1/2 cups all-purpose flour

1/2 tsp salt

1 tbs baking powder

1/3 cup ube syrup

1 tbs vanilla extract

1 egg

1/2 cup milk (full fat cow milk, and full-fat oat milk work best, you need fatty milk)

3/4 cup unsalted butter (frozen)

Ube Glaze

1/2 cup powdered sugar

2 tbs of water (may need more)

1 tsp ube syrup

2 tbs unsalted butter - melted

Instructions

Preheat oven to 425 degrees and line a baking mat with parchment paper or a non-stick baking mat; set aside.

In a stand-alone mixer fitted with a paddle attachment mix together the flour, salt, and baking powder.

Blend or grate frozen butter. Add shredded butter and mix on low-speed until coarse crumbs form - careful not to over-mix.

In a small bowl, whisk together the egg, milk, Ube syrup and vanilla then add it to the mixer and mix until dough comes together. It will be crumbly.

Flour a clean service and kneed dough just a bit until it comes together. Form it into a circle about 1 inch in thickness. Use a knife or pizza cutter to cut scones into 8 wedges. Place on baking sheet and sprinkle with granulated sugar. Bake for 10-14 minutes or until edges are slightly golden. Remove from oven and place on a cooling rack to cool.

While scones are cooling, add all the glaze ingredients into a bowl and whisk - glaze will be slightly thick but should drizzle off a spoon. Use a spoon to spread glaze over cooled scones. Let stand until glaze is set.