I realize this isn't a Tuesday, but needs must. New Years Eve's a'comin and I have a cocktail that has to head your way before that bell tolls. So... We Wish You a Tipsy Friday and a Happy New Year!
It's New Years, so of course this one will include a bit of bubbly. I know Champagne is the reigning monarch of such things, but I'll admit my partiality leans Prosecco-ward. So that's what I've used for this, though you are more than welcome to substitute the bubbly of your choice.
This New Years cocktail is based on a French 75, but I've opted for a little less lemon juice and substituted a honey-lavender syrup for the traditional simple syrup. I like the deeper flavor of the honey and the way the herbal notes of the lavender and gin pair together. My mother-in-law gave me a tin of culinary lavender awhile back and I'm always excited to find new things to try with it. So far it has not disappointed in any iteration. I'm excited to whip up a batch of these for my in-laws this weekend as we ring in 2018 and bring that tin of lavender full circle.
And with that, chin chin and a happy new year!
yield: 2 cocktails
⅛ cup honey
1/16 cup hot water
1 tsp lavender
3 oz gin
1 oz fresh lemon juice
1 oz lavender-honey syrup (ingredients above)
4 oz chilled Prosecco, or other dry sparkling wine
To make the lavender-honey syrup, add the honey, hot water, and lavender to a small dish and stir to combine. Allow it to sit for at least half an hour, then strain out the lavender.
With a vegetable peeler or paring knife, peel a thin strip of lemon for garnish (one for each cocktail). Juice the lemon.
Pour gin, lemon juice, and lavender-honey syrup over ice in a cocktail shaker and shake vigorously for 20 seconds.
Strain into a chilled champagne flute and top with sparkling wine.
Curl lemon peel around your finger to create a twist. Garnish the drink with the lemon twist and a sprig of lavender if desired.