Spring flowers are in full bloom and here’s a delicious way to enjoy them even longer—flower-infused syrup and cocktails. Be sure to swing by Spice Kitchen + Bar’s patio on Wednesday, Friday, and Saturday to experience our botanical bar—hand-crafted cocktails with freshly picked herbs and flowers.
- 2 ounces gin
- 1 ¼ ounces lavender lilac syrup (recipe to follow)
- ½ ounce lemon juice
- Soda topper
Combine gin, lavender lilac syrup, and lemon in a shaker with ice. Shake for about 30 seconds and strain into a tall Collins glass. Add ice and top with soda. Garnish with a lilac sprig.
Lavender Lilac Syrup
- 1 cup water
- 1 cup sugar
- 3 tablespoons dried lavender
- 5 bunches fresh lilacs
Combine sugar, water, and lavender in a pan and bring to a boil. Reduce heat and simmer for 5-10 minutes. Remove from heat and add fresh lilac flowers. Let steep for 20 minutes. Once cooled, drain out lavender and lilac, pour into a container, and keep in the refrigerator. Syrup will keep for up to 1 month and is also delicious mixed into coffee and iced tea. Enjoy!