Yvette Collins Recipe

Directions

1. 1.

   For the Lavender Simple Syrup: Combine sugar and water in a small saucepan over high heat. Bring to a boil, stirring until sugar dissolves. Once the mixture boils, remove from heat and stir in the lavender buds. Cover and let steep for 30 minutes. After 30 minutes, strain through a fine mesh sieve, pressing the buds with the back of a spatula to extract the most possible flavor. Let cool to room temperature and refrigerate up to 1 week.

2. 2.

   For the Yvette Collins: Pour gin, lemon juice, Crème Yvette, and simple syrup in a Collins glass and stir to combine. Fill glass with ice, top with seltzer, and serve.