Drink your Flowers? Cocktail Concoctions, Part 2: The Lavender Honey Sazerac
Flowers aren’t just for bouquets anymore, now you can try a savory herb based cocktail with this Lavender Honey Sazerac.
As I mention previous post Rosewater Lemonade, I have recently been drawn to the idea of edible flowers, herbs, and floral extracts for use in recipes of savory cocktails. Lavender is technically an herb, but it does contain a lovely purple cone shaped flower too. Traditionally it has been used to induce a calming effect in the user, which is perfect for evening nightcap.
Today I am sharing a twist on the retro cocktail of the Sazerac. The Sazerac tends to be a very masculine drink that has been around for decades. Traditionally, it uses a ratio of orange bitters Peychaud’s & Angostura Bitters to the rye whiskey with a rinse of Absinthe, to see my full traditional recipe check out my Vintage Cigar Books & Bourbon Library Holiday Post here. Today we will use lavender extract in lieu of the orange bitters. Lavender has a natural bitter quality and will be a perfect replacement. You can buy dried, food grade lavender as seen above at specialty markets I picked these lavender grains up local gourmet shop.
I mentioned last week in my previous post on Rosewater Lemonade, that you can make your own floral syrups if you choose to be so industrious, but for time sake you can also purchase lavender extract, again I picked mine from a local gourmet shop but I have included a few links below for your shopping needs.
I love pairing lavender and lemon, the freshness of the lemon complements the floral notes of the lavender and together they create a very clean herbaceous taste. To dress my cocktail, I used a vegetable peeler to make lemon zest curls. These are super simple and can really dress up any basic cocktail. Just make sure when peeling not to cut to deeply in the plinth of the lemon which is overly bitter and will ruin your drink.
CULINARY TIP: Make your lemon curls first, then you cut your lemon to get the 2 Tbls. of juice. Believe me, it is so much easier to zest a full lemon. Plus citrus zests are very versatile, you can use them to flavor sugar, candy them as treat, add them to potpourri, or even float them in a hot steamy bath.
Lavender Honey Sazerac
- 2 tbsp Lemon juice, fresh
- 3/4 cup Sparkling Water
- 1 1/2 oz Jack Daniels Honey
- 1 tsp Lavender extract (food grade)
- 2 tbsp Honey, fresh
Mix all item above into a drink decanter, Shake with crushed ice and garnish with:
- 1/4 tsp Lavender Herbs to float on top (or place dried Lavender into ice stick molds to make frozen stir sticks or lavender ice cubes)
- 1 Lemon Zest Twist
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