Spring is here. Gardeners and local food enthusiasts are growing ingredients for their lunches and dinners, but how about for their drinks? Amy Stewart, author of the New York Times bestseller The Drunken Botanist, has forged a different path into edible gardening, focusing on our lengthy, and alcoholic, ties to plants.
Stewart explains that gin and lavender go hand in hand. “There’s always a floral element to gin,” she says, “so adding a little lavender really accentuates it. Also, the citrus is important because citrus helps to amplify floral notes in cocktails the same way it does in perfume.”
4 sprigs fresh lavender or a couple of tablespoons of dried lavender buds
1.5 oz gin (Aviation and Dry Fly are both made with lavender. Hendrick’s is also an herby choice.)
0.5 oz Lillet Blanc
1. Muddle the lavender with the gin in a cocktail shaker.
2. Add the Lillet and stir with ice.
3. Strain into a cocktail glass. If you don’t want any lavender buds ending up in your cocktail, double strain it with a fine mesh strainer over the glass before pouring.
4. Garnish with a lemon peel and a lavender sprig if you have one.