spring / cocktail

Lavender French 75

The French 75 is hands down my favorite cocktail, and this lavender version is just so lovely for spring.

I snipped these little lavender flowers from my garden and simmered them down into a simple syrup. Which sounds sort of romantic except that this lavender plant was swarming with scary bees. I held a pair of scissors at arms length and carefully tried to clip a few without getting too close. (oh, the things I do for this blog!) 

The lavender flavor is subtle, but I just love the unexpected herbal hint.

I hope you all have a great weekend and find some time to enjoy a sip with a loved one. After such a scary week, I know I’m holding mine extra close (the loved ones, that is…)

If you don’t have access to lavender flowers, you can buy the syrup readymade here or here.

lavender french 75

  PrintAuthor: Ingredients
  • 2-4 teaspoons lavender syrup, to taste
  • 4 tablespoons gin
  • squeeze of lemon, to taste
  • 4 tablespoons champagne
  • ice, if you're ingredients aren't already chilled
  • optional: sub sparkling water for champagne for a lighter cocktail
lavender simple syrup:
  • about 5-7 little fresh lavender flowers
  • ½ cup sugar
  • ½ cup water
Instructions
  • In a small saucepan, bring the ingredients for the lavender syrup to a boil. Reduce heat and simmer for about 5 minutes or until the sugar dissolves. Stir as needed to keep the sugar from sticking to the bottom of the pan.
  • Transfer to a glass jar and let chill in the fridge. Strain out the lavender after 30-60 minutes and continue to let it chill. Store leftovers in the refrigerator for up to a week.
  • Mix all cocktail ingredients together & stir. Taste and adjust to your liking.
    • Notesnote: since the concentration of your lavender syrup may vary, I found that the best way to "measure" this was to pour just enough syrup until I could taste the floral note. (about 2 splashes)Nutrition Information Serving size: cocktail recipe, serves 1 / simple syrup recipe,3.4.3177

    adapted from Serious Eats.

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