Lemon Drop Martini infused with Lavender Syrup

We all know that lavender is used extensively with herbs and aromatherapy but more recently it’s making a comeback in sweet and savory dishes. The flowers and leaves can be used fresh, and both buds and stems can be used dried. Lavender is a member of the mint family.  It is best used with fennel, oregano, rosemary, thyme, sage, and savory. English Lavender has the sweetest fragrance of all the lavenders and is the one most commonly used in cooking. Use it with other herbs such as thyme or sage to make a savory rub for meats and poultry.  Lavender has a sweet, floral flavor, with lemon and citrus notes. Buy lavender grown for culinary use (preferably organic).  The potency of the lavender flowers increases with drying. Just remember to use small amounts as a little goes a long way and you don’t want your dish to smell like perfume!
I was at our farmers’ market last weekend and picked up a package of lavender buds from Seafoam Lavender Farm as I wanted to try them in a shortbread recipe. Before making the shortbread (recipe to follow), I stumbled across Eat Something Sexy which coincidentally showed a posting entitled, “hit the sauce with a lavender lemon shooter“. Firstly, the name of the blog alone grabbed my attention and a lemon shooter also peaked my liquid interest.  Was this my sign to test the lavender in a drink rather than a cookie?

Serves 2
recipe from Diane Brown, author of The Seduction Cookbook

Lemon Drop:
2 oz. vodka
1 oz. Triple Sec or Cointreau
1 oz. fresh lemon juice
1 oz. lavender syrup

Lavender Syrup:
1/4 cup water
1/2 cup sugar
1 tablespoon dried lavender
1 tablespoon fresh lemon zest
1/2 cup sugar

To make the syrup: In a small saucepan, bring water to a boil. Add sugar, lavender and zest, and dissolve sugar into the water. Cool completely, and strain into a small container. Chill and store for up to 7 days.  You can also use the syrup in lemonade, iced teas, mimosas, fresh sliced fruit, wine coolers etc.

Take a sliced lemon and rub along the rim of a martini glass and dip the rim into granulated sugar. Add all lemon drop ingredients in a martini shaker loaded with ice. Shake to combine and strain into the prepared martini glass.

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