This lilac beauty is a perfect addition to your next garden party.
• 2 cups Victoria Spirits Empress Gin
• 1 cup freshly squeezed lemon juice
• 0.75 cup lavender syrup (see note)
• 1.5 tsp orange bitters
• 4 cups dry sparkling wine
Combine ingredients in a large pitcher. Stir gently, then bottle, seal and refrigerate or stash in ice.
To serve: Pour into a chilled champagne flute or drink it straight from the bottle. Makes 8 cups or about 10 servings. Can be bottled into 6 oz bottles and stored in the fridge for 1-2 days.
Note: To make lavender syrup, bring 2 cups of sugar and 2 cups of water to a boil in a saucepan over medium-high heat. Add 4 Tbsp of dried food-safe lavender and reduce to simmer for 10 minutes. Remove from heat and let cool. Strain out lavender. Bottle, seal, label and refrigerate for up to two weeks.
—by Justin Taylor
