By all accounts, I was not expecting to enjoy this cocktail, and I only made a batch because we were holding a Lavender-themed party. However, it was a revelation, and I would definitely make it again for its own merits as a cocktail.
Aiding in my enjoyment is its base of Bombay Sapphire gin, and accompanying bit of dry vermouth. Already the elements of a traditional martini are intact, and hold their own, but the addition of a lavender simple syrup and a few dashes of orange bitters transform it into something floral and effervescent, yet still manage to defy any notion of a turn to sweetness.
The recipe is as follows:
– 2 oz. Bombay Sapphire gin
– 1/2 oz. dry vermouth
– 1/2 oz lavender simple syrup (See * below)
– 2 dashes orange bitters
– Sprig of lavender for garnish
* To make the lavender simple syrup:
– 1/4 cup lavender flowers (stripped from stalk)
– 1 cup sugar
– 1 cup water
Add ingredients to pot. Heat while stirring with a spoon until the sugar dissolves. Bring to a boil, turn off heat, cover the pot, and let sit for two hours. Strain into a bottle or other container, and store in the refrigerator. (Unopened purple flower buds are optimal since they have the most flavor, although opened flowers and dried lavender can be used.)
