Fresh Lavender-Infused No. 209 Gin Cocktail
Lucy Restaurant and Bar mixes up the Honey Bee's Knees
This week we are celebrating our good friend and devoted pollinator, the honey bee. If it weren’t for her hard work and dedication, this cocktail, made with fresh lavender, wouldn’t be possible. Vincent Lee, the equally dedicated barman at Lucy Restaurant and Bar at Bardessono, also played a hand. We are taking the liberty of calling it, pursuant to this, The Honey Bee’s Knees, in honor of the little buzzers role and because it is just that good.
by Vincent Lee of Lucy Restaurant and Bar at Bardessono
1 3/4 oz No. 209 Gin
3/4 oz Meyer lemon juice
3/4 oz lavender syrup
3 dashes of Peychaud’s bitters
Shake all ingredients briskly with ice and strain over fresh ice in a low ball. Top with Fever Tree soda water and garnish with a lemon wheel and a sprig of fresh lavender.
To make the lavender syrup
Bring 10–15 sprigs of fresh lavender (you can see where Lucy’s bar gets some of its lavender in the photo above), 1 cup sugar and 1 cup of water to a boil then reduce heat and let simmer for 20 minutes. Strain and cool.