Feature, Food

bonne fête à moi!

January 19, 2015

Happy Monday! I hope you had a fantastic weekend. I, for one, got spoiled rotten. I was surprised with a stuffed pasta cooking class at the Cookbook Company with Doug on Saturday morning (it was dreamy and now we have SO MUCH pasta dough). Later that day, Doug threw me a little birthday party, complete with our twist on the French 75 (recipe below) and a Funfetti Cake… which we continued to snack on all weekend.

I mentioned last week that we were going to try our hand at whipping up a French 75, but on Saturday, we were struck by a little inspiration and added some lemon rind and lavender to our simple syrup for a special twist. Oh man, it was way too delicious. I paid for it on Sunday.French 75 - Topview

French 75 (adapted from Saveur’s recipe)
2 oz. gin
0.5 oz. lavender-lemon simple syrup (recipe below)
1 oz. lemon juice
Prosecco or champagne to top

Add gin, simple syrup and lemon juice in a cocktail shaker with ice. Shake well. Pour into a champagne flute, top with bubbles, garnish with a lemon twist (if you’re feeling as fancy as our resident bartender, Douglas was!). Enjoy!

Lavender-Lemon Simple Syrup
2 cups water
2 cups sugarLavender-Lemon Simple Syrup
1 tbsp lemon zest
2 tbsp dried food grade lavender (available at your local spice market)

The lavender lends a really subtle flavour to the cocktail and I really enjoyed it. Lavender-lemon simple syrup is fairly easy to make, simply combine two cups water with two cups of sugar, bring to the boil and dissolve sugar, add one tablespoon lemon zest and two tablespoons of dried lavender (ours was in an empty tea bag) let sit to cool. Strain and serve! This syrup is good in the fridge for a week or so.


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