Description
A botanical cocktail that represents the spring season of Easter.
Ingredients
Scale
- 1.5 oz Drumshanbo gin
- 2 oz rose hip/lavender tea (see below)
- .5 oz lemon juice
- 1.5 oz strong honey syrup (see below)
For the rose hip/lavender tea:
- 8 tbsp loose dried rose hip
- 1 tbsp dried lavender per
- 16 oz boiling water
For the strong honey syrup:
- 1 cup honey
- ½ cup boiling water
Instructions
- Shake all ingredients over ice in a cocktail shaker.
- Serve in a coupe or rocks glass over ice.
- Garnish with dried lavender sprig.
For the rose hip/lavender tea:
- Steep dried ingredients in boiling water for 10 minutes, and less if lavender becomes too bitter.
- Strain.
- Refrigerate in covered container for up to a week.
For the strong honey:
- Stir ingredients together until combined.
- Refrigerate in covered container for up to a week.
Notes
For the mocktail version, omit the gin.