This recipe appears in:5 Summer Cocktail Recipes from Hawksworth in Vancouver, BC
Brad Stanton of Hawskworth created a thoughtful spirits-free cocktail menu to cater to non-drinkers or those that want a sophisticated drink with lunch, minus the booze.
Here, Stanton combined blueberry juice with fresh lavender picked from his backyard. The flavors are bright, round, and faintly floral. Stanton uses Bremner blueberry juice. Lakewood is another popular brand.
- For the lavender syrup:
- 1 cup fresh lavender, stems removed
- 1 quart water
- 4 cups raw sugar
- For the cocktail:
- 2 ounces blueberry juice, such as Bremner's
- 1/2 ounce lavender syrup
- 1/2 ounce fresh juice from 1 lemon
- Sparkling water
- Garnish: 3 fresh blueberries, lavender sprig
For the Lavender Syrup: Combine lavender flowers and the water in a medium sized pot and bring to a boil. Simmer at medium heat for 15 minutes.
Strain through fine mesh strainer set in medium saucepan and add raw sugar to the liquid. Bring to a gentle boil and stir until dissolved, about 1 minute. Strain mixture through a sieve lined with cheesecloth folded over four times. Store in the fridge in a sealed container until ready to use (up to 1 week)
For the Cocktail: Fill a Collins glass with cracked ice. Layer in the blueberry juice, lavender syrup, and lemon juice in order. Top the glass with sparkling water. Garnish with whole blueberries and a lavender sprig. Serve with a straw.