Swing into Spring with this delicious throwback cocktail with a twist that combines all the beautiful springtime flavors of lemon and lavender honey with gin. Amazing that such a delicious flavor could come from such a simple cocktail! This sip of sunshine will bring a smile to your face and have you “buzzing” in no time! If you don’t want quite so much “buzz” in your step, this makes a delicious and refreshing mocktail by adding seltzer water in place of the gin.
Makes: 1 serving
- 3 ounces gin (about 6 tablespoons-you can also substitute seltzer water in place of the gin for a mocktail version)
- 2 ounces fresh lemon juice (about 4 tablespoons)
- 4 tablespoons Lavender Honey Syrup, made with the following:
- 1 1/2 ounces lavender honey (about 3 tablespoons)
- 1 ounce water (about 2 tablespoons)
- Preheat oven to 400.
- Line two large baking sheets with foil. Prep roasting vegetables for poblano sauce and place on one of the baking sheets. Leave poblanos whole, cut tomatillos in half and add to sheet. Slice the onions into half moons and add to the sheet. Drizzle with olive oil and season with one teaspoon of salt and one teaspoon of sazon seasoning blend. Cut 1/3 off top of garlic and wrap in foil.
- Prep roasting vegetables for enchilada filling (onion through mushrooms) on the other baking sheet: Add veggies to the sheet, drizzle with olive oil and season with 1 teaspoon of the salt and 1 teaspoon of the sazon seasoning blend.
- Place foil wrapped garlic directly on oven rack. Add two baking sheets side by side in oven rack. Bake at 400 for 30-45 minutes until veggies are softened and caramelized, poblanos are charred and shrunken, and garlic is soft and squeezeable. Remove trays and foil wrapped garlic from oven and let veggies cool slightly.
Citrus Sugar for Rimming:
- 1/3 cup sugar
- Zest of one lemon
- 1/2 teaspoon chopped fresh edible lavender buds, optional
- Combine 3 tablespoons lavender honey and 2 tablespoons of water in a small pan and heat on stove (you can also heat in the microwave for 20 seconds)on low until warm and runny syrup consistency. (You will have about 4 tablespoons of this honey mixture. Remove from heat and cool slightly.
- Squeeze lemon juice into a cocktail shaker. Add gin and lavender honey syrup. Add ice and shake well until chilled.
- Combine zest, sugar, and lavender buds, if using, and pour into small dish. Rim glass with lemon and dip rim in citrus sugar.
- Pour gin mixture into rimmed glass and serve!
Recipe Note: If you can’t get lavender honey you could add a small amount (1/4 teaspoon) of pure culinary lavender extract to the honey of your choice or use agave for a vegan option.
Enjoy this recipe or have questions? Feel free to leave a comment!
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