Yo Ho Ho and a Bottle of Lavender Gin

Posted on November 07, 2013 by Lavender World


(Image Source http://www.decotartelette.com/?p=2585)

It is that time of year when I like to try making my own festive tipple, last year I made my own sloe gin which was delicious! It made a wonderful alternative to the normal baileys on ice.

This year I have decided to give Lavender gin a try. Not only do I adore Lavender in sweet foods and my tea I am partial to the odd Gin and Tonic.

After scouring the internet, I found that recipes for Lavender gin ran the gamut from infusing in 4-5 hours to several days. I decided to edge my bets and settled on letting my Lavender infuse in the gin for one day. One day! One day is all that stands between you and this delightful gin.

I like to use an artisan small batch gin Sipsmith is my absolute favourite at the moment . Appreciating artisan gin isn’t a long way from loving beautiful perfume or enjoying cooking, the more you learn about the quality and more interesting mixes, the better it all gets, but you can of course use any of the major gins such as Gordons, Beefeater.

Lavender Infused Gin

1 1/2 teaspoons of Culinary dried lavender
1 bottle of Gin
Add the culinary lavender to your gin and allow to infuse for one day(or longer if you would prefer a stronger lavender flavour). Strain.
That is literally all you need to do! Then you can sit back, relax and enjoy your Lavender Gin, why not make a Lavender Martini? Or my personal favourite Lavender Gin and Lemon Tonic, this drink always reminds me of a warm summers day and when the weather gets a little cooler I make a Lavender Mulled wine (which is like Christmas in a cup!) I also like to accompany my mulled wine with some delicate Lavender shortbread.

I am sure my friends and family will also be very pleased with my efforts! I know my sloe gin didn’t stay on my shelves for very long.

Another bonus with making your own lavender gin is not only the fact that it is amazingly scrummy, it also looks stunning on your kitchen counter while it infuses, I think this may be the reason some people leave it to infuse for several days!

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