Created by Barry Jackson, bar manager at Gotham Steakhouse, this lavender-infused variation on the French 75 is an ideal cocktail to enjoy on the patio.
• 1 oz (30 mL) lavender-infused gin, preferably Broker’s (see note)
• 0.5 oz (15 mL) limoncello
• 0.25 oz (7 mL) simple syrup (see note)
• 0.25 oz (7 mL) fresh lemon juice
• Sparkling wine, preferably Domaine Chandon
• Small scoop lemon sorbet
Place gin, limoncello, simple syrup and lemon juice in a shaker with ice, shake and strain into a champagne flute. Add sparkling wine, filling the glass about ¾ full, then top with a small scoop of sorbet. Serves 1.
Note: To make lavender-infused gin, add about ½ cup (125 mL) food-safe dried lavender to a bottle of gin and place in a cool dark place for up to 48 hours. Shake it occasionally, and after 24 hours taste it every once in a while to make sure the lavender taste isn’t too strong. Strain out the lavender.
To make simple syrup, heat 1 cup (250 mL) sugar and 1 cup (250 mL) water together, stirring frequently, until sugar is fully dissolved.
—by Barry Jackson