We revisited the lavender bitters last night. This is a concoction that has sat patiently awaiting use since we posted about it on Mixology Monday in November 2006. I don’t think it’s aged too badly. It remains floral, although not as bright an aroma as 16 months ago, but it is still bitter and tasty.
In a cocktail shaker over cracked ice, pour
◇ 1½ oz gin,
◇ ½ oz Grand Marnier, and add
◇ 1 strong dash (~1 tsp) lavender bitters.
Shake to chill, strain into a cocktail glass.
Garnish with a lemon twist.
Here’s the recipe for our lavender bitters. It does not include a bittering agent, like pau d’arco or quassia. Instead it derives it bitter flavor from the lavender itself, and cloves, ginger, and orange peel. It takes six weeks to steep.
◇ 6 oz vodka (100-proof)
◇ 1½ cup organic dried lavender blossoms
◇ 1 coin-sized slice ginger
◇ 1½ tsp dried orange peel
◇ 4 cloves
Let steep in a cool dark place for six weeks.
Strain, and add 1 teaspoon of Lyleâ€™s Golden Syrup.