Monday, April 21, 2014

Mixology Monday: The Violet & Gold

The hubby and I were lucky enough to enjoy a romantic sushi dinner the other night while the boys stayed at home with their grandparents. It was wonderful! I ordered a cocktail called Violet & Gold and it was so unexpectedly yummy that I've tried to replicate it at home.

Here's how I think it's made:
  • 2 oz. bourbon (Bulleit is best, I think)
  • 1 oz. Creme de Violette
  • 1 Tbsp. lavender-infused honey*
  • Lemon twist
Place all ingredients except for the lemon twist into a shaker with ice. Shake for 30 seconds. Strain into a cocktail glass. Drop in the lemon twist and gently swirl. Add remaining ice.

*In place of lavender honey (it's hard to find in your average grocery store), a simple syrup works just as well. Add equal parts water and white sugar to a sauce pot on medium heat - 1/4 cup each should do it. Bring to a boil, remove from heat, add fresh lavender, and let stand for a minute. Then strain mixture over a jar or bowl to remove lavender bits.

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