What I’m Drinking: The Lavanda

While I wouldn’t say our front yard in the north Seattle area is the prettiest – I tend to shade towards the scraggly when it comes to the grass, for one, cause over-watering is a problem, ya’ know – it is blessed with an abundance (or over-abundance as neighbors might say) of lovely, bee-utiful, lavender. When it flowers in summer, the air smells delish, the flowers hide the dead grass, and the bees are buzzing happily. But what, if anything, to do with it? I mean, pretty for pretty-ness’ sake is swell! All for it. Art for art’s sake, too. And making bees buzz jollily is a state of being we should aim for, cause bees rule. But, but, it’s also quite fun to utilize a little of that lavender in making lavender simple syrup (recipe below), which can then be mixed with gin and Prosecco into this very cocktail, the Lavanda (which sounds like a sultry dance, but isn’t. Not saying you can’t have a few of these and dance btw. Cause that, that you should do). The combo is classy in a summertime way, fragrant in a floral way, and makes an ideal accompaniment to a summer’s late afternoon or evening. Thinking more, what a crowning glory of a drink this would be at a summer wedding. You should get married! You can serve this – I have lots of lavender to spare.

The Lavanda, from Champagne Cocktails

Ice cubes

2 fresh lavender sprigs

1 1/2 ounces gin (see Second Note

3/4 ounce lavender simple syrup (see First Note)

Chilled Prosecco

1. Add the flowers from the top of one lavender sprig, gin, and lavender simple syrup to a cocktail shaker. Using a muddler or wooden spoon, muddle well.

2. Fill the cocktail shaker halfway full with ice cubes. Shake like dancer.

2. Strain into a flute. Top with chilled Prosecco, and garnish with the second lavender sprig.

First Note: To make lavender simple syrup, add 1/4 cup chopped fresh lavender, 2 cups sugar, and 1 1/2 cups water to a medium-sized saucepan. Heat over medium-high heat until it reaches a low boil, stirring regularly. Once it reaches that low boil, reduce the heat to medium- low and keep the syrup at a simmer, still stirring, for 5 minutes. Remove from the heat and let cool completely.

Second Note: For gin here, you could go traditional London style (like, Broker’s gin, which wouldn’t be a bad choice), as the juniper plays with lavender well. But you could also go something less traditional,