Lavender
The Lavender was created by Nico de Soto and it is a very involved cocktail utilizing a lot of different techniques. We had to make a blueberry lavender shrub and we also did a brown butter fat-wash with some Pierre Ferrand cognac.
It reveals itself over time where you taste the blueberry and vanilla really strongly right up front, then you get notes of the barrel from the cognac, and that lavender undertone right at the end. It's a fantastic cocktail and worth every bit of effort.
Ingredients
Garnish
Blueberry Lavender Shrub
Browned Butter Vanilla Cognac
Equipment
- Cocktail Tin
- Measuring Cup
- Ice Scoop
- Fruit Juice Squeezer
- Strainer
- GE Ice Maker
- Mixing Glass
- Bar Spoon
- Cocktail Glasses
- Mixing Glass Bar Starter Kit
Directions
Add all ingredients to a mixing tin.
Shake for 8-10 seconds.
Double strain into a chilled coupe.
Garnish.
Enjoy!
Blueberry Lavender Shrub
Mash the blueberries in a container to break them open.
Mix in the sugar by hand until the blueberries are evenly coated
- let sit for one hour.
Stir in the apple cider vinegar until the sugar is dissolved as much as possible.
Pour the mixture into a bag and sous-vide for 2 hours (Leandro uses a vacuum sealer, but a Ziploc works).
Once cooled, add the lavender sprigs to the mixture and let it sit in the fridge for 24 hours.
Browned Butter Vanilla Cognac
Brown the butter over low heat until it develops nutty flavors, being careful not to burn it.
Pour the browned butter into a warmed jar to prevent thermal shock.
Add the cognac and the sliced vanilla pod to the jar.
Let the mixture sit at room temperature for about 4 hours, shaking occasionally.
Place the jar in the freezer until the fat solidifies into a puck.
Strain the liquid through a coffee filter to remove all butter solids.
