Little Emperor Zero-proof Recipe

Make the syrup

Combine 1 cup water and 1 cup granulated sugar in a small saucepan over medium heat. Stir until sugar dissolves and the mixture begins to steam, about 3–4 minutes.

Add 1 cup blueberries to the sugar syrup and gently crush them with the back of a spoon or a potato masher to release juices. Bring to a low simmer and cook, stirring occasionally, for 6–8 minutes until berries are softened and syrup is tinted deep purple.

Remove the pan from heat, add 12 basil leaves, and let steep for 10 minutes so the basil infuses but does not lose its bright flavor.

Strain the syrup through a fine-mesh sieve into a heatproof container, pressing on solids to extract liquid. Discard solids. Let the syrup cool to room temperature, then refrigerate. Yields roughly 1 to 1 1/4 cups syrup.

Chill a tall glass (12–14 oz) by placing it in the freezer for a few minutes or by filling with ice water while you prepare the drink.

Fill the serving glass with fresh ice cubes (about 1 cup).

Add 2 tablespoons yuzu juice and 1.5 tablespoons blueberry-basil syrup over the ice.

Gently pour 6 oz chilled ginger-ale into the glass. Stir once or twice gently with a bar spoon to integrate syrup and yuzu without flattening the soda.

Garnish with 1 fresh basil leaf and 3–4 fresh blueberries (skewer if desired). Serve immediately.

Optional adjustment: if you prefer more tartness, add an extra 1/2 tablespoon yuzu juice. For sweeter, add 1/2 tablespoon more syrup.