Shaken, stirred, and Skyped

Amy Stewart (in California) and I have started a project called the Garden Rant Cocktail Hour, a series of videos in which we mix drinks and chat, mainly about the drinks but about other stuff too. We’re both interested in using botanical infusions (like cucumber gins or homemade fruit vodkas) and botanical elements in drinks (like flower garnishes). Here's our pilot—still some technical issues to work on but we’re working on it.



Sample restaurant's Honey Lavender martini (modified by Eliz)

1 part gin (G'vine is divine.)

1 part honey lavender simple syrup (boil sugar, honey, water; use 2-1 water to sweet stuff; add a bunch of lavender; let steep an hour; strain)

Juice of 2-3 lemons

Shake with ice, strain, pour into martini glass and garnish with lemon slice studded with a viola blossom. You don't really need a premium gin—Sample does not use one—but I like the way a botanical gin's flavor shines through whatever you blend it with. I have also included a sugar/honey mix, not all honey (too much honey taste).