tipsy (not)tuesday - lavender 75

December 29, 2017

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!

 

 

 

 

 

 

 

 

lavender 75

yield: 2 cocktails

 

INGREDIENTS

⅛ cup honey
1/16 cup hot water
1 tsp lavender

 

1 lemon
3 oz gin
1 oz fresh lemon juice
1 oz lavender-honey syrup (ingredients above)
Ice cubes
4 oz chilled Prosecco, or other dry sparkling wine

 

INSTRUCTIONS

  1. 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.

  2. With a vegetable peeler or paring knife, peel a thin strip of lemon for garnish (one for each cocktail). Juice the lemon.

  3. Pour gin, lemon juice, and lavender-honey syrup over ice in a cocktail shaker and shake vigorously for 20 seconds. 

  4. Strain into a chilled champagne flute and top with sparkling wine.

  5. Curl lemon peel around your finger to create a twist. Garnish the drink with the lemon twist and a sprig of lavender if desired.

  6. Serve immediately.

 

 

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#1 

Pick varieties and flavors that bring you joy. Not everyone is a baker and not everyone likes to cook. 

#2

Enjoy the process. One of my favorite things while baking is to knead the dough and feel how it changes in my hands. I love chopping vegetables that came fresh from the farmer's market, brushing the dirt off the leaves, and creating with something that came from the earth.

#3

Listen to jazz. I know this is a personal preference, but there are few things that give me quite the feeling of contentment as cooking a good meal with a glass of wine and a Thelonius record on in the background.

WHITNEY'S
COOKING TIPS

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© 2017 by Whitney Harrison 

my own little mess | chicago, il | email@myownlittlemess.com