Recipe: Lavender Collins cocktail

Here’s another recipe from my Regional Flavours preview staycation.

While chef Alastair McLeod was hard at work in the kitchen of Branell Homestead, his wife Ashleigh showed off her mixology skills whipping up a batch of “Lockyer Valley Lavender Collins” using flowers picked from Holmwood Lavender Farm and fresh lemons from Forrest Hill Farm Stall.

Lavender Collins 

60ml gin
30ml lemon juice
30ml lavender syrup
37.5ml parfait amour
Soda water

To make lavender syrup:
Simmer 1 cup of sugar, 1 cup of water & 2 tablespoons of dried lavender.
Once all sugar is dissolved, let steep overnight and strain lavender buds from syrup.

To make cocktail:
Shake gin, lemon juice, lavender syrup & parfait amour.
Pour into a glass half filled with ice & top with soda water to taste.
Serve with a sprig of lavender.

If you want to find out more about what to expect from this weekend’s Regional Flavours, read my South Bank wrap up here or my Lockyer Valley one here.

See you there!

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