Lavender n Honey

One flower that always reminds us of spring and summer, is lavender. When used correctly it doesn't just smell great, but it can taste fantastic in a cocktail. The trick in creating a cocktail recipe with lavender is to balance out the taste of camphor.  We tilt our hat to this versatile flower by using it 3 different ways in this recipe.

The Formula

Method - Lavender Sugar

Add 0.5 cup white sugar and 10g of dried lavender flowers into a food processor. Pulse on and off until the sugar and flower buds are super fine. Transfer to a air tight container.

Method - Lavender Infused Honey Syrup

Add 10 - 15 fresh springs of lavender flowers to a 12 oz jar of honey. Let the honey infuse for at least 3 weeks. To make the honey syrup mix 1:1 ratio of water to honey. If you are in a hurry, place the 5g of dried lavender in a small pot with 10 oz of honey and 10 oz of  water (1:1 ratio) and bring to a boil. Remove from heat and let the infusion sit for 20min. Strain out the lavender and transfer to an air tight container. Keep refrigerated. 

Method - Cocktail

First coat the glass rim with a layer of the lavender infused honey, then dip the rim in the lavender sugar to coat. Add the rest of the ingredients, except the starflowers, to a cocktail shaker and shake for 30 seconds. Double strain into the rimmed martini glass. Garnish with the starflowers and serve.

Serving Size: 1