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.
We mixed the Periwinkle, a fairly simple gin base that sets up the lavender nicely.
Periwinkle
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.
Lavender Bitters
◇ 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 Lyle’s Golden Syrup.
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