Recipe excerpted from Edible Cocktails: Garden To Glass by Natalie Bovis, The Liquid Muse, 2012. Used with permission.
- ¾ oz. Lavender Rosemary Syrup
- ¾ oz. fresh lemon juice
- 1 ¾ oz. dry gin
- Garnish: lavender sugar rim (lavender and sugar ground finely in a coffee grinder)
- Rim a cocktail glass with lavender sugar. Pour all ingredients into a mixing glass.
- Add ice, shake vigorously and gently strain into rimmed cocktail glass.