1½ oz. Amethyst Lavender Gin
½ oz. Lavender Honey Syrup
½ oz. St. Germaine
¾ oz. Lemon Juice
Glassware and Tools
1. See below for an easy way to make honey syrup.
2. Using the jigger, measure the following and pour into the mixing glass:
- ¾ oz. lemon juice
- ½ oz. lavender honey syrup
- ½ oz. St. Germaine
- 1 ½ oz. Amethyst Lavender Gin
3. Add ice to the mixing glass and place the shaker on top with a firm tap. Shake vigorously for 10-15 seconds, allowing the mixture to go from one end of the shaker to the other.
4. Separate the mixing glass by applying a firm tap where the glass and shaker are no longer flush, then strain the contents into the Collins glass.
5. Top off with soda water and garnish with the lavender sprig.
This month’s box includes two spirits from Ellensburg Distillery and several products from their farm in Spring Creek Washington, a few hours south of Seattle. One delicious treat is their lavender infused honey, which makes an excellent cocktail ingredient. However, have you ever tried to mix raw honey, not honey syrup, into a cold beverage? Honey thins and dissolves nicely in your hot tea, but the cold contents (ice) in your shaker cause honey to thicken and clump even more so than at room temperature. If you try to use the lavender honey as is, you’ll find a clumpy mess in the shaker and taste an imbalanced cocktail. How do you solve this?
Honey syrup. Honey syrup is water and honey at a ratio of 1 to 1. An easy way to create the syrup this month, is to remove half the honey from the glass jar, fill the remainder with hot water, and shake vigorously. Voila! A thin, delicious, lavender infused honey syrup remains that plays nice with ice.