Gin Lavender Lemonade

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The camphorous delicate buds of the lavender flower are intoxicating. I have been lusting after lavender lately. The soothing scent is familiar yet foreign especially when used culinarily. The restaurant where I work made a lavender panna cotta last season that awakened my taste buds and turned me on to this aromatic herb of love.

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Steeped in simple syrup, the sweet-smelling buds perfumed my entire apartment. The refreshing fragrance calmed and cleansed the air. Lavender reminds me of summertime in Europe. I learned to sit still amidst fat fuzzy bumble bees floundering about my head in Heidelberg. Their whirring wings intimidated me, but I relaxed knowing they were just foraging for sweet pollen.

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At the Union Square Farmers Market, I saw bunches of lavender with the same busy bumble bees bouncing from bud to bud. I bought fresh lavender bunches for décor, and dried lavender online for baking and boozing. I don’t want to inundate you with lavender recipes, but I’m thinking French 75s, lavender mojitos, and gin lavender lemonade- don’t get me started on the baked goods. All I know is in this cold city winter, gin lavender lemonade will make you wish for warmer weather and the buzzing of bumble bees around your head.

ingredients-for-lavender-lemonade

Gin Lavender Lemonade

Serves 4

  • 1 cup freshly squeezed lemon juice (5 large lemons)
  • 8 oz Hendricks (or gin/ vodka of your choice)
  • 2 tbsp sugar
  • 2 cups water
  • 2 tbsp lavender simple syrup (see below)
  • Soda water
  • Lemon twist or Lavender sprig (or both) to garnish

Lavender Simple Syrup

  • 2 tbsp dried lavender buds
  • 1 cup sugar
  • 1 cup water

Bring the 1 cup water and 1 cup sugar to a boil until the sugar is completely dissolved. Remove from heat and steep the dried lavender buds for 5 minutes. Strain and press the liquid out of the lavender buds (I’m saving the candied lavender buds in an airtight container to use as a garnish for baked goods; bake them at 225F for 15 minutes to dry them out). Allow the lavender simple syrup to cool.

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Juice the lemons (I like to peel the lemons and save the peel to make candied lemon zest or just lemon simple syrup to have on hand!). Mix the freshly squeezed lemon juice with the Hendricks, 2 tbsp sugar, 2 cups water, and 2 tbsp lavender simple syrup. Pour about 4 ounces of the gin lavender lemonade over ice. Top the gin lavender lemonade with soda water (or champagne if you’re feeling boozy) and garnish with a lavender sprig and lemon twist.

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