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Sunday, July 22, 2007

Help me make a Lavender gimlet

My lavender is ripe for the picking and I have decided to make lavender infused vodka. I have fond memories of Dragonfly's Lavender Gimlet and I want to try my hand at it. Now the problem is that I have not had one in.... gulp, at least two years. So all you Columbus foodies out there: what do you think goes into the Lavender Gimlet?

7 Comments:

  • How to make a lavender gimlet:

    Bring 1 cup of water to a boil.
    Add 1/2 cup lavender - you can buy it at the Clintonville co op for next to nothing. Cover pot and steep for 5 minutes or so.
    Strain out the lavender and return the liquid to the pot. Add one cup of water and bring to a boil; stir until the sugar dissolves. if desired, set on medium-low heat and simmer for about 5 minutes, so that you have a syrupy consistency. Cool at room temp, put in jar, and store in fridge.

    Place 2 ounces (or to taste) vodka - Ciroc is particularly well suited to this purpose, because it has floral lavender notes - in a glass full of ice and add 1/2 ounce lavender syrup, or to taste.

    Take a picture and post it so we can see the pretty color!

    By Blogger Lisa the Waitress, at 7:43 PM  

  • oops - I put add one cup of after returning the water to the pot - I meant one cup of sugar!!

    Sorry!

    By Blogger Lisa the Waitress, at 7:43 PM  

  • Thanks Lisa. Just a quick question: should the lavender be fresh or is dried ok? I will have to check out the Ciroc (I wonder if I can find that in Missouri) it sounds like the Bombay Sapphire of vodkas!

    By Blogger The Dingo (did not eat your baby), at 10:59 PM  

  • dried is fine. I'm not even sure where you might find fresh...

    I'm pretty sure you can find Ciroc in Missouri - it's in a clear bottle with a big purple circle on the front. It's made from grapes, hence the purple.

    By Blogger Lisa the Waitress, at 9:07 PM  

  • I tried this and it wasn't 100% like Dragonly (what's their secret?!!), but was tasty...I think it's key to let the lavender syrup and vodka wed for awhile before drinking...we found mixing it and keeping in shaker for awhile was better.

    By Anonymous Anonymous, at 9:51 PM  

  • Dragonfly's menu says they make theirs with gin.

    By Blogger Craig, at 8:26 PM  

  • I worked at Dragonfly long long ago, and here's what I remember about how to make this lovely cocktail. Gin, lavender infusion, & lime. Make the lavender infusion in advance, with just dried lavender & white grape juice. No sugar - you want to make an infusion (like a tea), not a syrup. Use a nice organic white grape juice like Santa Cruz Organic or similar. Heat the white grape juice (no need to boil), remove from heat, put in a generous amount of lavender (can't remember but maybe 1/4 to 1/2 cup lavender to one 32 oz. bottle of grape juice?), let it infuse for a while (like 10-15 minutes? I can't remember exactly, but it was not a super long time), strain, and cool in the fridge. The gin we used was Bombay Sapphire. I cannot remember the proportions of lavender infusion to gin, so you'll need to experiment. But use plenty of gin because you want this to be strong like a martini. Maybe 2/3 gin, 1/3 lavender infusion? Anyway, shake gently in a cocktail shaker with plenty of ice (note: at Dragonfly our ice was made from filtered water, which really does make a cleaner-tasting cocktail). Strain into a well-chilled cocktail glass, then squeeze in a bit of fresh lime, drop the piece of lime into the glass, and serve. Lime should be a 1/8 chunk of a lime, not a lime "wheel." Store the leftover grape juice/lavender infusion in the fridge.
    VARIATION: I had one coworker who tended to add a tiny bit (prob equiv to 1/4 teaspoon) of ginger juice to the recipe until he was corrected by the owners, who had created this drink. I mention this because if you make it as I described above and feel there's something missing from what you remember, you may have had one with ginger. We had fresh ginger juice on hand for some other drinks we served. It was just fresh ginger root put through a juicer and stored in a bottle (made fresh daily). I love ginger but I wouldn't recommend adding it as it really makes it a very different drink, tasty, but not as simple and elegantly floral as the real recipe for an actual Dragonfly lavender gimlet.

    By Anonymous Anonymous, at 11:28 AM  

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