Friday, May 3

Lavender Margarita

It all started with this little jar of Lavender Salt. I bought it a while back at a Central Coast Winery and it took me a while to decide what I wanted to use it for. Spring arrived and suddenly, I had the urge to create a fresh, sweet and herbal cocktail using the Lavender Salt as a garnish. What better way to celebrate Cinco de Mayo, than with a Lavender Margarita! 
I made a lavender simple syrup using 1 Cup of sugar, 1 Cup of water and a tablespoon of Lavender buds (which you can find in the herbs and spices aisle of most markets).
This is the finished syrup, which I strained into a small jar to keep in the fridge.
To really bring out the Lavender flavor, I decided to add a few drops of extract to the cocktail. You just need a dash and you can find this in specialty markets or online. This is NOT Lavender essential oil, it is an extract made specifically for cooking and baking.
All the ingredients for the Margarita, ready to be shaken up.
Sip this deliciously sweet and sour concoction under the warmth of the sun this Cinco de Mayo.

Lavender Margarita 

The following recipe is for 1 drink, but can easily be doubled, tripled or quadrupled for more guests.

1 1/2 oz tequila (gold or silver)
3/4 oz cointreau
3/4 - 1 oz fresh squeezed lime juice
3 tsp. lavender simple syrup (recipe below)
1/4 tsp. lavender extract
lavender salt to garnish

On a small plate, spread out about 3-4 T of lavender salt. If you can't find it pre made, you can totally whip up your own using sea salt and lavender buds. Round the rim of a glass with a wedge of lime, then dip the top of the glass into the salt. The lavender salt should stick to the rim. Place a few cubes of ice carefully into the glass.
In a cocktail shaker, combine all remaining ingredients. Shake well and strain over the ice into the glass.
Garnish with a few more lavender buds or a sprig of lavender from the garden.

Lavender Simple Syrup

1 Cup Water
1 Cup white sugar
1 T Lavender buds

In a small saucepan, heat all ingredients to a simmer. Cook, stirring occasionally until all sugar is disolved. Strain into a small jar and keep refrigerated until ready to use. Syrup will keep for a few weeks.


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