So provence month has flown by here at Peckham Refreshment Rooms and we thought we would share the recipe for our regionally inspired Lavender bee’s knees.
A beautifully floral marriage between honey, lavender, gin and lemon.
LAVENDER SYRUP – 20 lavender sprigs, 400ml water, 400g sugar HONEY SYRUP – 200g honey, 200ml water
ALSO – gin and lemons
So to begin we need to prepare both of our syrups which are going to provide the bases of the flavour for this cocktail.
To make the Lavender syrup simply take –
20 sprigs of fresh lavender, 400ml water, 400g sugar
Pop the lavender and the water into a pan, bring to the boil, once a boiling point take off the heat, stir through your sugar and pour into a heatproof container. Leave this to stand until cool then cover and place in the fridge over night (24 hours is best).
Once this time has elapsed strain the mixture through a sieve removing any unwanted petals and the like. Pour this sieved mixture into a glass bottle and in the fridge until serving, the syrup will keep for well over a week but it best within this time.
Honey syrup is just like gomme simple syrup but instead of equal parts sugar and water it is equal parts honey and water.
To prepare the honey syrup simply take –
200ml water and 200g honey, place in a pan and warm through. As the temperature raises bring together both components, once together take off the heat and stand leaving it to cool. Again once cooled, bottle and batch.
Now we are ready to make a Lavender Bee’s Knees
40ml gin, 25ml freshly squeezed lemon juice, 10ml lavender syrup, 15ml honey syrup
cocktail shaker, fine strainer / sieve, jiggers, chilled martini glass
To begin, add to your all ingredients to your cocktail shaker, fill with ice, close the lid and shake until the shaker begins to frost on the outside. At the point the drink is ready to be strained.
Strain the liquid from the shaker to the glass through a fine strainer (a small sieve will also do the trick) into your chilled martini glass. This is just to remove any unwanted ice shards or lemon fragments which will stand between you and your slice of provence.