If you’ve been reading Chickadee Says for a while you might have noticed that I am rather obsessed with lavender. So when I was at the Blend Retreat in the beginning of June and spotted a lavender-whiskey cocktail on the menu at one of the distilleries in downtown Park City, I immediately ordered it. However, silly me didn’t think to ask about the ingredients until, well, when I decided to try to make it myself. So, while this isn’t a copy cat recipe, I most definitely was inspired by the lavender-whiskey combo!
Blend was amazing for a plethora of reasons, but one of my favorites was the chance to meet and interact with representatives from tons of healthy living brands, one of which was CamelBak. The CamelBak name is synonymous with outdoor hydration, so I was incredibly pleased when we headed back to our suite and saw that CamelBak had facilitated a room drop that included a water bottle (which is now a staple in my yoga bag- and featured in my Road Trip Essentials post) as well as the Relay Pitcher that I have since fallen in love with!
Fast, tasty, and a great size for fitting in an apartment refrigerator, the pitcher makes life easy, especially when you need wonderful tasting water for cocktail making! The water used in cocktails, whether in the ice cubs or as a mixer, makes or breaks the drink. When you don’t use filtered water, your cocktail can start to taste a bit off; often it’s the chlorine or other chemicals found in water, or just the not-so-pure taste you often find in city water, but in order for a fresh, crisp cocktail use filtered water! And as a water snob (yes, that is a thing… I think) when a pitcher can make city water taste like spring water I’m a fan!
And, finally, the recipe!
Ingredients: (Makes 2 Cocktails)
– 4 Ounces Whiskey (I prefer Bourbon)
– 8 Ounces Sour Mix
–2 Ounces Lemon Juice
–2 Ounces Lavender Simple Syrup
• 1 Cup Water
• 1 Cup Sugar
• 2 Tablespoons Lavender Flowers
–4 Ounces Purified Water
1. Make the lavender simple syrup by combining sugar, water, and lavender in a saucepan on medium heat. Bring to a boil, let simmer 2-3 minutes, then cool completely. I like to leave the lavender flowers in the lavender simple syrup, but if you don’t like the texture pour it through a strainer!
2. Combine all ingredients of sour mix: lemon, simply syrup, water, in a cocktail shaker, mix well.
3. Add whiskey and ice.
4. Pour mixture into glasses over ice.
5. Top with lavender flowers and a lemon twist.
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