Lavender

Directions

1. Add all ingredients to a mixing tin.

2. Shake for 8-10 seconds.

3. Double strain into a chilled coupe.

4. Garnish.

5. Enjoy!

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1. Mash the blueberries in a container to break them open.

2. Mix in the sugar by hand until the blueberries are evenly coated

3. let sit for one hour.

4. Stir in the apple cider vinegar until the sugar is dissolved as much as possible.

5. Pour the mixture into a bag and sous-vide for 2 hours (Leandro uses a vacuum sealer, but a Ziploc works).

6. Once cooled, add the lavender sprigs to the mixture and let it sit in the fridge for 24 hours.

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1. Brown the butter over low heat until it develops nutty flavors, being careful not to burn it.

2. Pour the browned butter into a warmed jar to prevent thermal shock.

3. Add the cognac and the sliced vanilla pod to the jar.

4. Let the mixture sit at room temperature for about 4 hours, shaking occasionally.

5. Place the jar in the freezer until the fat solidifies into a puck.

6. Strain the liquid through a coffee filter to remove all butter solids.