Summit Noir

Wild berry thunder from the peak — zero proof, all power.

Summit Noir is a bold, electric mocktail that channels the icy rush of a mountain summit and the deep, tangy sweetness of wild black raspberries. It layers a citrus-forward base with a lush black raspberry purée and a fizzy, verdant finish that echoes the iconic "dew" tingle. Every sip feels like cracking open a cold one at the top of the world — without a drop of alcohol.

Ingredients

• 3 oz black raspberry purée (or muddled fresh/frozen black raspberries, strained)
• 1 oz fresh lime juice
• 1 oz fresh lemon juice
• 1 oz white grape juice
• 1 tbsp cane sugar simple syrup
• 1 tsp black raspberry jam (for richness and depth)
• 6 oz chilled citrus-flavored sparkling water (e.g., Citrus Spindrift or lemon sparkling water)
• 1 oz chilled green tea (strongly brewed, cooled — for that herbal 'dew' character)
• Crushed ice, packed full

Instructions

1. Brew a small batch of strong green tea ahead of time and chill it completely in the fridge.
2. In a cocktail shaker, combine the black raspberry purée, fresh lime juice, fresh lemon juice, white grape juice, simple syrup, and black raspberry jam.
3. Fill the shaker with ice and shake vigorously for 15–20 seconds until well chilled and the jam is fully dissolved into the mix.
4. Pack your tall pint glass to the brim with crushed ice.
5. Double-strain the shaken mixture over the crushed ice to remove any seeds or pulp.
6. Gently pour the chilled green tea over the back of a spoon to layer it just beneath the surface.
7. Top slowly with the chilled citrus sparkling water, pouring down the inside of the glass to preserve the fizz.
8. Lightly stir once or twice with a bar spoon — just enough to swirl without fully mixing, creating a beautiful dark-to-light gradient.
9. Garnish with a skewer of fresh black raspberries and a lime wedge on the rim, then dust one edge of the glass lightly with black lava salt for a bold, mountain-peak finish.
10. Serve immediately with a wide straw.