Before it got amazingly hot here in Los Angeles, I was really excited to find this lavender at the farmer’s market.
The best part about lavender is that it is gorgeous as flowers around your house for a while, and then – once it’s dried – it also makes things floral and fancy in the kitchen.
I had big plans for my bouquet of lavender. (i’ll be sharing with you some other projects very soon!) I was going to put these tiny little flower buds to good use.
I made myself a lavender simple syrup with the intention to jazz up some cocktails, but the syrup could also be used for all kinds of non-alcoholic things. It would be delicious added to iced tea or coffee, or you could flavor your baked goods or icings with a subtle lavender taste.
My first lavender project happened on one of the early blazingly hot afternoons here in Santa Monica. We had a couple of friends over after the market and we were all melting from the heat.
Time for a cocktail!
French 75s are rumored to have been named because they pack the same amount of kick as being shot by a French 75mm gun.
I tend to think they are a bit more tame than that, but it’s a good story.
So if it’s blazing hot where you are – or you just need a new and interesting brunch cocktail this weekend – shake up this refreshing cocktail.
Lavender French 75
1 c sugar
1 c water
1 tbsp dried lavender buds
2 oz gin
2 oz lemon juice
1/2 oz lavender simple syrup
Bring sugar, water and lavender to a boil in a small saucepan until sugar has dissolved. Remove from heat and allow to cool. (this syrup is also great for flavoring icings or adding to iced tea or hot drinks!)
Fill shaker with ice. Add gin, lemon juice and simple syrup and shake well. Pour into a champagne flute (or a fancy coupe) and top with champagne and a lavender bud.