Recipe by Mani Gonzalez, Beverage Director, City Winery
Photography by Kyle Ripley, Haigwood Studios
Yield: 1 drink
1 1/2 Hayman’s Old Tom Gin
1/2 ounce Nikolaihof Hollerblüten elderflower syrup
1/2 Lavender Honey Syrup (recipe included)
4 ounces Gramona La Cuvee Reserva Brut 2013 (can substitute any brut cava)
edible flowers for garnish
Combine first 3 ingredients in mixing glass filled with ice. Shake briefly and strain into champagne flute. Top off with cava and garnish with edible flowers.
Lavender Honey Syrup
2 tablespoons dried edible lavender, slightly crushed
1/2 cup sugar
1 cup local wildflower honey
For the Lavender Honey Syrup
Place lavender and 1 1/2 cups water in small saucepan and bring to boil over medium heat for 5 to 7 minutes. Add sugar and honey and stir to dissolve. Reduce heat and simmer for 5 minutes. Remove from heat and cool. Strain into glass bottle or jar. Refrigerate until needed. Can be stored for 14 days.
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