Spiked Lavender Cider

Posted on September 01, 2015 by Clare Pierson

Here is another one from Celeste Leonard, 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!"


-2 oz tequila
-1/2 oz lavender vinegar syrup, *see below for recipe
-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

*1/4 cup lavender vinegar, 1/4 cup sugar. Melt all ingredients in a sauce pan, cool, and bottle. It will need refrigerating, but you'll use it pretty fast.

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Lavender Beet Sangria

Posted on August 15, 2015 by Clare Pierson

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


-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
-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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