Spiked Lavender Cider

Posted on September 01, 2015 by Clare Pierson

Here is another one from Celeste Leonard at swizzleandsmash.wordpress.com, a perfect fall cocktail if I ever had one:

"I think vinegars have their own special place in mixology & I wanted to try out some DIY vinegar simple syrups. This is a cocktail I came up with using a lavender vinegar that I got from Clare. It’s a very tasty little guy that fits perfectly with the fall equinox that just passed! Happy Fall!"

 Ingredients:

-2 oz tequila
-1/2 oz lavender vinegar syrup 
-1 1/2 oz cider
-a few thyme sprigs (save 1 for a garnish at the end)
-boston shaker

1) Put 2 small spigs of thyme into a shaker full of ice. (Since we aren’t going for a strong thyme flavor, we aren’t going to muddle the herb like is done in a Mojito. Instead, we are just going to shake the herbs with ice, which shock the herbs just enough to give the drink a nice herbal aroma).
2) Add all other ingredients. Shake & strain into a glass full of new ice.
Garnish with a sprig of thyme (try clapping your herb between your hands before you garnish the drink. I know it sounds strange but it really helps to release the aroma! Now toss in your thyme spring.


photo curtesy of Celeste Leonard

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Lavender Beet Sangria

Posted on August 15, 2015 by Clare Pierson

Thanks for this Celeste Leonard at swizzleandsmash.wordpress.com!

Ingredients:

-1/2 a peach
-mint sprig (for a garnish)
-1/2 oz lavender vinegar syrup
-1/2 tsp beet juice
-1/2 oz orange juice
-1/2 c white wine
-barspoon
-knife
-cutting board

1) Get your knife to cut your peach. on the cutting board, halve the peach & dice it up into about 1″ pieces. (I have a habit of eating the other half of fruit whenever I make cocktails!)

2) Put your peaches in your glass. Measure out your other ingredients & pour over your diced peaches. Put ice in your glass. With your barspoon, give a stir to make sure everything is thoroughly mixed. Take your mint clap it between your hands. Place it on top! Boom! You’re done!

photo credit Celeste Leonard

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Lavender Vinegar Syrup

Posted on January 09, 2015 by Clare Pierson

This recipe was developed by Celeste Leonard a wonderful NYC bartender and author of the blog swizzleandsmash.wordpress.com

"This is a super simple take on the classic colonial shrub recipe that I came up with after finding some delicious vinegars at a local farmers market. This vinegar syrup is a slightly different take on shrubs, in that it doesn’t necessarily preserve the fruit & its not made with apple cider vinegar. instead of extracting the juice with sugar & preserving it with vinegar, the flower or fruit is infused with vinegar then preserved with the addition of sugar.

The first step is to make a simple syrup. Instead of going to the fridge & measuring out a 1/2 c of chilled, pre-made simple syrup, you need the sugar to bind to the vinegar, so the simple syrup base has to be hot. you can heat your pre-made syrup if you’d like, but I just went ahead & made new simple syrup.


Supplies Needed:
-1/4 c lavender infused vinegar
-1/4 c sugar (I used stevia)
-1/4 c water (measured AFTER you bring it to a boil)
-sealable container
-pot or kettle
-spoon
-measuring cup


Directions
1) Fill a pot or kettle with water & bring to a boil.
2) Measure your sugar & transfer to your container. once your water has reached a boil, carefully measure out your water & pour on top of your sugar in your container.
3) Grab your spoon & stir your syrup until most/ all of your sugar is dissolved.
4) Measure your lavender infused vinegar & pour in with simple syrup. give your syrup a final stir, or carefully seal your container & give it a little shake to facilitate the infusion.
5) You’re done! Make sure you label what you’ve just made with the date.


I let my syrup sit for about 12 hours. I wanted the sugars to sit with the hot water long enough to dissolve completely, so the syrup had a smooth consistency. Upon getting home from work, I went straight to my container to check out the status on my syrup. it turned out great!

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