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Provençal Martini

Bartender Katie Loeb created this cocktail for the 2008 Bluecoat Battle of the Bartenders, hosted by Philadelphia Distilling.


2 ½ oz. Bluecoat gin

1 oz. Lillet

½ oz. fresh lemon juice

½ oz. lavender simple syrup

2 dashes Fee Brothers lemon or grapefruit bitters

Ice
Tools: shaker, strainer
Glass: cocktail
Garnish: thick lemon twist

 

Shake ingredients and strain into a chilled glass. Garnish with a fat lemon twist that has had the oils expressed over the cocktail.

 

Lavender Simple Syrup

1/4 cup dried lavender

1 cup sugar

1 cup water

 

Bruise lavender in plastic bag with a rolling pin. Add sugar to water and bring to a boil, stirring until sugar is dissolved. Add bruised lavender leaves and simmer for 5–10 minutes. Cool slightly. Buzz through the blender (hold a kitchen towel over the lid so it doesn't explode). Cool overnight and strain into a bottle. Keeps for 4 weeks refrigerated.

 

Katie Loeb, Chick’s Café & Wine Bar, Philadelphia

 

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