Lavender Flower and Mint Old Fashioned with a Twist of Lemon

As I mentioned in the Lavender Flower and Mint Syrup post below, this syrup makes a great addition to any cocktail. This is a delightful take on my favorite cocktail. It is spring in a glass - the freshness of the mint and lemon pairs wonderfully with the floral bitterness of the lavender, and let us not forget that lovely bite of the whiskey that I love so much. (This recipe is for a double…what can I say? I like a stiff drink!)

What You'll Need:

3 oz of your favorite whiskey (I love Four Roses)

2 tablespoons Lavender Flower and Mint Syrup

2-3 mint leaves

splash of fresh lemon juice

ice

1. Add the lemon juice and mint to the bottom of a cocktail glass. Using a spoon or muddler, muddle the mint and lemon. (To muddle just means to crush fruits and herbs together to release their oils and juices.)
2. Add the ice to the glass.
3. Pour the whiskey and syrup into the glass. Using a spoon, gently mix all ingredients together.
4. Next, take the lemon wedge you squeezed the juice from and run it along the lip of the glass. Do not squeeze the lemon as you do this.
5. Garnish with a few mint leaves, sit on your front porch and enjoy.

Lavender Flower and Mint Simple Syrup

Spring is a great time to experiment with all the herbal flavors the earth has to offer. I especially love playing with flowers in the kitchen. I have always wanted to make something with lavender and this year I figured, what better way to use lavender than in a syrup? This wonderfully versatile syrup is super easy to prepare and adds a lovely refreshing and floral note to drinks, breads and desserts. Serve it over vanilla ice cream with a few lavender flowers and a mint sprig for a lovely treat.

What You'll Need:

2 cups water

2 cups white sugar

¼ cup dried lavender flowers

¼ cup fresh mint leaves

Cheese cloth

Place 1 layer of the cheesecloth in a mesh strainer. You can either place the strainer over a bowl, or to make it easier to can, place the strainer over a funnel and place the whole contraption on top of a mason jar. (See below)

Next, combine all the ingredients in a large sauce pot.

Place the saucepot over medium high heat. Stir constantly until the sugar has dissolved completely. Do not let the mixture boil. This process only takes about 2 minutes.

Next, strain the mixture through the cheesecloth and into the mason jar or bowl (depending on your set up).

There you have it! You're syrup is ready to use and will keep for at least 6 months.