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LETTER FROM THE EXECUTIVE DIRECTOR
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The Lavender Collins
Blackberry and lavender elevate the tasting notes of a classic cocktail in this version of a Tom Collins with a refreshing twist. Be warned that once you give it a try, your desire for the Lavender Collins will continue to blossom all season long.
Ingredients Yield: 1 cocktail
1½ ounces gin ¾ ounces fresh lemon juice ½ ounces lavender and blackberry simple syrup* 3 ounces club soda Lavender sprigs for garnish
*In a saucepan, heat 1 cup of water and 2 cups of sugar over medium heat. Once it begins boiling, reduce the heat. Add 1 package of blackberries and 3 tablespoons of fresh or dried lavender flowers. Let the mixture simmer for 5 minutes and then mash the blackberries until the syrup turns a dark red hue.
With the syrup ready to go, you can tap into your inner mixologist. Combine the gin, lemon juice, club soda and blackberry-lavender simple syrup in a glass. Top with ice and add a few sprigs of fresh lavender as a finishing touch.
Rose and Mint Champagne Cocktail
If spring were in liquid form, this drink would be it. The aesthetic appeal and flavor palate are equally as impressive. The combination of mint leaves, honey, lime juice and dried rose buds is nothing short of brilliant.
Ingredients
Yield: 8 servings (1-pint jars)
2 cups sugar 2 tablespoons honey ½ cup mint leaves (additional for garnish) 4 tablespoons lime juice 1 cup dried rosebuds 2 bottles champagne brut or dry sparkling wine (chilled)
Over medium-low heat, combine 2 cups sugar with 2 tablespoons honey and 1 cup water in a saucepan. When the sugar melts, add mint leaves and let simmer for approximately 30 minutes — make sure to stir occasionally. Strain and return liquid to the saucepan after removing from the stovetop. Stir in fresh lime juice, crushed rosebuds and rose water. Refrigerate for at least 30 minutes.
When ready to serve, add 2 tablespoons of rose syrup to each mason jar. Top with dry champagne or sparkling wine. Garnish with finely crushed rosebuds and mint leaves.
Photo by Mgg Vitchakorn
