LEMON LAVENDER GIN FIZ
Thought I’d do something a little different for this month’s recipe. With the Kentucky Derby tomorrow and all those Mint Juleps making the rounds for all the traditionalists at the party and a few Moscow Mules for the New comers to my favorite horsey celebration I wanted to offer something unique. This recipe for Lemon-Lavender Gin Fizz is as refreshing as you’ll ever need out there on the track. Or in here at the Sports Bar in your local casino, or right in your own living room! Of course, this libation includes this month’s featured ingredient; the lemon!
— 2 oz. Lavender simple syrup * recipe follows
— 4 oz. Gin
— 1 oz. freshly squeezed lemon juice
— 2 egg whites – room temp
— Club soda
— crushed ice
— Sprigs of culinary lavender for garnish if desired
— Special tools: Cocktail shaker w/strainer
TO MAKE LAVENDER SIMPLE SYRUP
In a medium saucepot over medium heat, combine 1 cup granulated sugar and 1 cup water. Stir a few to times to move sugar from the bottom of the pot if necessary. Once the sugar has dissolved add 4 Tblsp. culinary lavender buds. Allow mixture to cool then pour into the small container with tight-fitting lid and store in the refrigerator until ready to use. Note: you may add a drop or two of food coloring to make the syrup a pretty shade of lavender if you’d like. It will make a nice difference in your cocktails if you do.
PROCESS FOR THE COCKTAIL
— Set aside two tall Collins glasses or other tumblers filled 2/3 full with crushed ice.
— Add to cocktail shaker; lavender simple syrup, egg whites, lemon juice and gin. Shake vigorously until egg whites are nice and frothy.
— Add some crushed ice and continue shaking until mixture is chilled.
— Pour mixture over strainer and divide between the two glasses then top with a splash of club soda. Garnish each with a sprig of lavender if desired.
— These also look quite appealing when served in champagne glasses (not the tall fluted kind).
Note: While Meyer Lemons are among the sweetest of lemons, they not generally acidic enough to help the egg whites froth up. Try not to use Meyer if possible.