Native to the Mediterranean, Middle East and India, Lavender has a very long and rich culinary and domestic history throughout Asia and Europe. However, only recently has lavender started gaining more mainstream culinary traction in the United States and many still consider lavender "too adventurous". Well, we're here to give you a cocktail recipe from one of our favorite recipe books Floral Libations by Cassie Winslow, that may convince you to make culinary lavender to a kitchen staple.
Lavender’s heady floral scent becomes a delicate sweetness that takes centre stage in the Lavender Greyhound cocktail, accented with citrus for balance. Make one, or both if you have a partner in crime you’d like to share with, but keep that dried lavender because it’s going to serve as the garnish at the end!
If you enjoyed this cocktail, be sure to check out the other floral inspired cocktails in Floral Libations! Available for purchase here.
PREP TIME: // 5 MIN
SERVING: // 2 COCKTAIL
- 1 cup Ruby Red grapefruit juice
- 2 tbsp Lavender Simple Syrup (instructions below)
- .5 cup vodka
- Ice (to preference)
- 2 grapefruits slices (for garnish)
- 2 sprigs of culinary-grade dried lavender (for garnish)
- In a large pitcher, gently stir together the grapefruit juice, lavender simple syrup, and vodka.
- Fill two of your favorite tumblers with ice to preference, then pour the mixture over top the ice. Garnish with lavender and grapefruit coins.
Lavender Simple Syrup: //
- Bring 1 cup water, 3 tbsp dried lavender, and 2 cups granulated sugar to a boil.
- Reduce heat and simmer until sugar is completely dissolved.
- Remove from heat and let steep for 30 min - 1 hour.
- Strain to remove lavender blossoms and store in an air-tight container.
Keep refrigerated. Fresh for up to a month.