Ube · Zero proof
Kulay Lilang Ginto
Purple colored gold. Named for what Philippine writers call the crop. All the color, none of the proof.
Ube in full, from where it grows to how it reaches a glass in Europe, is in the Ube chapter.
GlassHighball, cubed ice.
Build
- 30 mlube syrup (see Sourcing and syrups)
- 20 mllime juice
- 80 mlchilled coconut water
- 1 pinchfine salt
- 50 mlsoda water, to top
MethodStir syrup, lime, coconut water and salt in the glass over ice. Top with soda and give it one gentle lift with a bar spoon.
GarnishA pinch of toasted coconut. Serve unstirred and let the layers settle.
Cost estimateCHF 3
What to expect in the glass
Light, clean and more savory than it looks. Coconut water brings a faint salinity and a nuttiness that reads as depth without any fat, which is why it works better here than coconut milk.
Ube sits in the middle of the palate rather than the front, giving color and a soft starchy roundness. An afternoon drink rather than an after dinner one.
Expect translucent fuchsia rather than deep violet, and a faint haze. That haze is real ube: roughly three quarters of the tuber's dry matter is starch, so a syrup made from the actual thing never goes crystal clear.
Balance note
The salt is in the build because zero proof drinks have no alcohol to supply body, and this one is lean by design. For a fuller glass, cut the soda to 40 ml. For a clearer one, pass the syrup through a coffee filter.
Simon's note after tasting
Aroma: delicate toasted coconut and soft vanilla-like ube, with a fresh lime lift.
Palate: light, crisp and gently tropical. Ube brings subtle earthy sweetness and a faint nuttiness, while coconut water adds a clean mineral freshness rather than creaminess. Lime gives a bright, tart edge and the soda keeps everything lively and dry.
Finish: clean and refreshing, with lingering coconut, soft ube and a gentle citrus tang.
Overall: bright, sparkling and subtly exotic. Lightly sweet and citrus driven, with delicate violet ube notes rather than dessert-like richness.