It hasn’t been the best year for our lavender plants. A couple of them barely survived the winter, and only one produced a decent flowering way back in June. This week there were only two stems that took part in the re-bloom, but all I needed was one to garnish the lavender martini seen here. It’s the first time I’ve made one this season, being so preoccupied with the Southern Sweet Peach Tea that took us all by storm.
This is a simple recipe, and the lavender syrup it requires can be made and kept in the fridge for several weeks – it also works quite well in a non-alcoholic lavender seltzer if you’re trying to be a little healthier. (Be sure to use culinary lavender – not the decorative kind, and certainly not something you’d find in a potpourri sachet.)
