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recipe c California Bubble Bath

Photo by Sheri Giblin

California Bubble Bath

Faced with the sheer abundance of fresh produce grown year-round in Southern California, Los Angeles–based bartender Matt Biancaniello threw his cocktail menu out the window and decided to let the local farmers’ markets guide his offerings. Visiting the markets up to five times a week, Biancaniello stocks his bar with a veritable produce aisle, from arugula to green zebra tomatoes, then sets to work muddling, infusing, and garnishing with his haul. He created this fragrant drink—which is featured in Imbibe's book The American Cocktail—as a testament to the area’s Mediterranean climate, where citrus, lavender, and artichokes grow with abandon.

 

2 oz. bourbon

3/4 oz. lavender syrup

3/4 oz. fresh lemon juice

1/2 oz. Cynar (see Tip)

Tools: shaker, strainer, barspoon

Glass: Collins

Garnish: small sprig of lavender

 

Combine the bourbon, lavender syrup, and lemon juice in an ice-filled cocktail shaker and shake well. Strain into an ice-filled Collins glass. Float with Cynar and garnish with the lavender sprig. Tip: To float the Cynar on top of the drink, hold a barspoon upside down close to the surface of the drink. Carefully pour the liqueur over the back of a bar spoon so it gently flows on top of the drink and doesn’t penetrate the surface and fall to the bottom.

 

Lavender Syrup

3/4 cups water

2 tablespoons dried French lavender buds

3/4 cups granulated sugar

 

In a small saucepan, bring the water to a boil. Add the lavender buds, remove from the heat, and let steep for 15 minutes. Strain out the lavender and stir the sugar into the lavender water until dissolved, 2 to 3 minutes. Transfer to a clean glass container, cover, and refrigerate for up to 2 weeks. Makes about 1 cup

 

Matt Biancaniello, Los Angeles, California

 

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