Behind the Recipes
Lavender Tonic by Roger Bailey
Makes 1 serving
INGREDIENTS:
1 1/2 oz vanilla vodka
Homemade lavender lemonade* (see below)
Splash of tonic
Lemon wheel or wedge
*Grill Roasted Lavender Lemonade (Makes 4 quarts):
2 cups dried Lavender Flowers
25 lemons (cut in half)
1 whole vanilla bean (split in half and beans scraped out)
2 cups of sugar
12 cups of water
PREPARATION:
1. Rim glass with lavender-infused sugar (optional).
2. Fill glass with ice. Add vanilla vodka, fill almost to the top of lavender lemonade*.
3. Top with tonic and garnish with lemon wheel.
*Grill Roasted Lavender Lemonade (Makes 4 quarts):
1. Cut 25 lemons in half...it may be helpful as well to cut off the little nub on the lemon so they sit up better. Line up lemons side by side in a half tray.
2. Grill lemons cut side down. Brown until a dark carmely brown. Like a toasted marshmallow just before it burns. Set aside and let cool.
5. In a large insulated urn combine lavender, vanilla bean and 6 cups of water. Let steep for ~10 minutes.
7. Strain out lavender flowers in a mesh sieve and reserve the lavender "tea."
8. Heat the remaining 6 cups of water just to a boil, remove from heat and add sugar. Stir till all sugar has dissolved. Mix lavender tea and sugar water.
9. After lemons are cool, squeeze juice from the lemons and discard rinds. Add lemon juice to the lavender tea and sugar mixture.
10. Add more sugar if necessary. Mixture should be tart with a touch of sweetness.
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