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Recipe Detail Page
Lavender Lane
Summer 2010
Jen Agg’s delicious summertime cocktail plays with the fragrant botanical flavours of lavender, mint, lemon and gin. Make honey syrup by combining 2 parts honey and 1 part water, warmed until the water is fully incorporated.
Makes 1 cocktail
6 lemon bits (a slice of lemon cut into small triangles)
3 mint leaves
1½ oz Lavender Gin (recipe follows)
Dash “Cheater’s” Lemon Bitters (recipe follows)
½ oz honey syrup
Soda water
Garnish
Mint sprig
1. Muddle lemon and mint in a 10-oz highball glass. Add ice to fill. Add Lavender Gin, bitters and honey syrup. Stir. Top up with soda. Garnish with a mint sprig.
Makes 1 cocktail
Lavender Gin
Add 1 tbsp dried lavender flowers to a 26-oz bottle of gin. Let sit 4 days. Strain and rebottle the gin. Lavender gin can be used in all recipes calling for gin.
“Cheater's” Lemon Bitters
This is a quick way to make your own bitters without long maceration. It works just as well in the winter with blood oranges instead of lemons. Angostura alone seems strong and over-extracted to Agg: these bitters are more complex. Dilute 1 bottle of Angostura bitters with 2 times the amount of rye. Chop 2 lemons (including pith and peel) and immerse them in the liquid with a small handful of dried orange peel. Allow to sit for a week. Strain off the liquid into a bottle. Taste, and add a bit of simple syrup (see TIP) if it seems too harsh.
Tip To make simple syrup, combine equal parts sugar and boiling water, stir until sugar is dissolved, and store in fridge until chilled.
