Jen’s Cocktail of the week: Lavender French 75

written by HA

Hot on the heels of Helen’s blackcurrant leaf syrup last week, here’s another drink from Jen that utilises a syrup that is also made with an easily-found plant… over to Jen!

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Last week I was speaking to the lovely ladies in the office about my excitement at discovering there was an abundance of lavender growing near my house, and how I decided to pick a whole bunch for my new little home.

Then I remembered that my friend Ross forages in woods and wild gardens for all sorts of beautiful bounties that are free for the taking, and makes lots of beautiful jams, pickles and dressings to sell at local fairs.

I’m not quite there with the pickle making yet, however I do like making a cocktail or two. I have been doing a little bit of research and stumbled across some foraging action that is happening across the pond – Foraging with the Obscura Society.

So I started looking a little closer to home, and found Urban Harvest, based in London. They run foraging walks around the capital, which I plan on taking part in to sharpen up my knowledge. I certainly don’t want to be muddling up a poisonous potion!

In the meantime, I have found this little caper in which I can use my beautiful Lavender, by making a delicious syrup. If you have any growing in a street near you, why not try the following recipe:

Lavender French 75

With credit to Love and Lemons

Image credit www.loveandlemons.com

Ingredients

  • 2-4 teaspoons lavender syrup, to taste
  • 4 tablespoons gin
  • squeeze of lemon, to taste
  • 4 tablespoons champagne (or sparkling water)
  • ice (if you’re using ingredients that aren’t already chilled)
lavender simple syrup:
  • about 5-7 little fresh lavender flowers
  • 150g sugar
  • 150ml water

Instructions

  1. In a small saucepan, bring the ingredients for the lavender syrup to a boil. Reduce heat and simmer for about 5 minutes or until the sugar dissolves. Stir as needed to keep the sugar from sticking to the bottom of the pan.
  2. Transfer to a glass jar and let chill in the fridge. Strain out the lavender after 30-60 minutes and continue to let it chill. Store leftovers in the refrigerator for up to a week.
  3. Mix all cocktail ingredients together & stir. Taste and adjust to your liking.

 

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