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Lavender-Maple-Bourbon-Sour

October 26, 2014

A great fall drink-- It's still warm enough out that lavender's still growing in my garden (you can easily swap rosemary), but cool enough that bourbon and maple syrup sound good, and meyer lemons are in the grocery store.

 

 

For six drinks (if you're gonna go through the trouble to marinate the bourbon, you might as well make a batch):

 

Ingredients:

  • 3 large sprigs of lavender (or rosemary), plus some for garnish

  • 8 oz bourbon

  • lemon peel from one lemon, removed with vegetable peeler (try not to get too much white pith)

  • 9 oz meyer (or regular ole) lemon juice

  • 3 oz maple syrup, preferably grade B

  • 6 lemon wheels, seeds removed, for garnish

 

Directions:

1. Put the sprigs of lavender in a wide mouthed jar or pitcher. Smash them to release the oils. Pour in bourbon, and add lemon peel. Let the flavors infuse for about an hour or more if you can.

2. Strain the bourbon into a shaker, and add the lemon juice and maple syrup. Add ice to above the level of the liquid, and shake vigorously for 15-30 seconds.

3. Strain the mixture into a rocks glass containing large hipster ice cubes and remaining lavender sprigs.

 

 

 

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