Cocktail Recipe: Provence in Spring, with Lavender and Coconut Water
- by
- May 5, 2015
I’m a sucker for cocktails whose only unhealthy ingredient is the spirit. So when I saw a recipe for a lavender coconut cocktail on Pinterest, I saved it for later.
Unfortunately, it turned out to be supremely unhealthy, involving gobs of sugar and purple food coloring. So I riffed off it to create my own, more sophisticated recipe. I’m calling it Provence in Spring, after the fields of lavender in the South of France.
At least in New York City, you can get local honey and lavender flowers from the farmer’s market. There are locally distilled vodkas here, too. I used a pink bottle of Harmless Harvest coconut water, to give it a nice color and also because Harmless Harvest is my favorite brand of coconut water. It tastes better than any of the other brands, with a light, fresh flavor, and is the most sustainable. Scrappy’s bitters are made with organic ingredients.
Ingredients:
- 1 ounce fresh-squeezed lemon juice
- 2 ounces vodka
- 1 ounce honey syrup
- 1 ounce coconut water
- 4 dashes lavender bitters
- lavender sprigs
Shake lemon juice, vodka, honey syrup, lavender bitters and coconut water together and pour into glass. Garnish with lavender sprigs.
Oh, honey syrup? Easy. Spoon some honey into a cup. Heat up a kettle of water to boiling and pour an equal amount into the cup of honey. Stir until dissolved. It will keep for as long as you want in the fridge, so make plenty for all your cocktail needs. I find it a wonderful, more complex and rich alternative to simple syrup or agave. Also it’s more sustainable, too.
