Recipe Description
Walking down the street in Newport, Rhode Island, recently, I noticed a beautiful house with even more beautiful lavender bushes in front…they called to me! Later that day, I circled back and saw a man sitting on the porch. It was Mike, the home-owner. I told him how I wanted to take a few branches of his lavender, make some syrup* with it and share the syrup with him…he eagerly agreed! The syrup turned out to be perfect.
*Equal parts lavender flowers, granulated sugar (white or raw) and water, simmered for 10 minutes. Strain and cool.
With this lovely syrup, I made both a gimlet and a rickey. The gimlet is best with Ki No, but any good dry gin will do. I made a rickey with Plymouth. With the Ki No, just sit quietly and contemplate each sip. It’s sublime. The rickey with the low-profile Plymouth, however, was a pleasant surprise. Every time I took a sip, it hit me: “Wow! That’s great!” Hope you have the same reaction!
Ingredients
-
5 ounces Gin
Plymouth, Sacred, Ki No--whatever is your favorite. - 2.5 ounces fresh lime juice
-
1.5 ounces lavender simple syrup*
or an ounce more for more flavor, especially in the Rickey
Preparation
Put two coupes, martini glasses or similar in the freezer.
Combine gin, lime and syrup in a shaker with ice.
Service
For the gimlet: Strain mixture into two chilled glasses.
For the rickey: Strain mixture into two rocks glasses. Add ice. Top off with top quality sparkling water such as Topo Chico–maybe two ounces.
Wow.
Just brilliant! From the name (Corpse reviver…) to the undead look! LOL!