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.
30ml lemon juice
30ml lavender syrup
37.5ml parfait amour
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.
See you there!