Lavender Bitters Recipe for Flower Cocktail Hour with my flower friend Kim Carson #flowercocktailhour
My friend Kim Carson joins me to make lavender bitters the recipe is easy- and takes a little time- so we walk through that process- rather than do it LIVE… the great news is that you NOW have lavender bitters- that are shelf stable- and you can use them to make lots of interesting flower cocktails- or low proof mocktails. This #flowercocktailhour recipe is featured in Episode 504- A Moment in Time (Dried and Perserved Flowers) on “J Schwanke’s Life in Bloom” on Public Television!
Here’s another recipe I found when I was doing my research on the lavender bitters… ENJOY! https://www.aliikulalavender.com/blueberry-lavender-martini/
Recipe for Lavender Bitters
3/4 cup dried lavender 1 teaspoon freshly grated ginger
Zest of 1/2 an orange 1 teaspoon Honey + Vanilla Extract
5 cloves 8 ounces vodka
you’ll need an Infusing vessel of choice, and Fine mesh strainer – and a micro-plane for zesting
Wash and dry the orange. Peel the zest off with a vegetable peeler or paring knife, making sure to get the top layer only, not the bitter white pith. I like to use a micro-plane for zesting any fruit- you have more control- and stop when you get to the pith. I think it’s a much more pleasurable experience- than a pairing knife.
Place kitchen grade lavender buds, ginger, cloves, orange peel and vanilla corn syrup into your infusing vessel. Pour vodka over top and seal tightly. Let the bitters steep for 2 weeks, shaking every 2 days to distribute flavors evenly.
You can purchase kitchen grade organic lavender buds-0r grow them in your own garden to ensure they are chemical free… I find that the Kitchen Grade lavender buds from Anthony’s kitchen (*available on line) are by far the best- and they have a wonderful sweet lavender flavor.
Place strainer over a bowl. Pour the lavender bitters over the strainer to remove the solid pieces and stop the steeping process. Pour the bitters back into your infusing vessel and seal to store. Use an eyedropper to measure out small quantities for mixing.
Now it’s time for Kim and I try out a cocktail featuring the Lavender bitters… I call it the Lavender Blanc!
Lavender Blanc #flowercocktailhour Recipe
1½ parts White wine aperitif – Lillet Blanc 1 dash Lavender bitters Lavender Sprig
¾ part Blanc vermouth or Dry vermouth 3 parts Tonic water Lime garnish
Stir everything (except the tonic water) with ice. Strain into an ice-filled short glass and top with tonic water. Give it a stir and garnish with a sprig of lavender or a slice of lime.
It’s a fun way to make bitters- of just about any kind- or any flavor- in your own kitchen- think of the possiblities- especially when it comes to flowers- Marigolds, Fresh Herbs, Freesia, Gardenia- it’s an endless selection- I hope you enjoy this recipe- and send me photos of what flavor of bitters you create – send photos to J@ubloom.com – THANKS in Advance!