I love the time of year when Spring transitions into Summer - there is the promise of the Summer ahead, and it seems like all the flowers are blooming.  This time of year always makes me excited about my...

I love the time of year when Spring transitions into Summer - there is the promise of the Summer ahead, and it seems like all the flowers are blooming.  This time of year always makes me excited about my own garden, and I without fail start getting excited about the garden's bounty. I've recently been inspired by Bowling & Burch Gin, a New World Gin made in Lebanon, Kentucky made from botanicals grown in the distillery's gin garden.  Gah!  A Gin Garden!  Next project alert!!




Can we please have an interlude to discuss how amazing this bottle is??!?!  ~Swoon~ After I enjoy this bottle of beautiful, aromatic gin I want to re-use the bottle for infusions from my own garden.  It's so beautiful!





But I digress.  For this cocktail I wanted to celebrate this amazing time of year when everything is in bloom - specifically the lilacs with their amazing aroma.  I made a lilac simple syrup and decided to make a variation on a Ramos Gin Fizz, which is basically an adult milkshake.  I also used a bit of Creme de Violette to give the cocktail some color, and a bar spoon of orange flower water that brings out the flavors of bitter orange, lemon verbena, and lemongrass that are found in this beautiful gin.




Gin Fizzes are notoriously difficult to make, but once you get the hang of it they are quite simple.  The trick is to dry shake, and then shake with ice until you can shake no longer.  Before you start shaking chill your collins glass in the freezer with an ounce and a half of soda water, and strain the cocktail over the soda water.  Let it rest in the freezer for 5 minutes, and then take it out and let rest for 5 more minutes.  Top with a few more ounces of soda water, and watch the foam rise above the rim of the glass.  This cocktail really benefits from an aromatic garnish - so rest a few lilac blossoms on the surface of the foam or spray with orange peel oil.

 
 
Enjoy!

Garden Gin Fizz

2 oz Bowling & Burch Gin
1/2 oz Lemon Juice
1/2 oz Lime Juice
1/2 oz Lilac Syrup*
1/4 oz Creme de Violette
3/4 oz Egg White
3/4 oz Half-and-Half
Barspoon Orange Flower Water
3 oz Soda Water

Chill glass in freezer with 1-1/2 oz soda water.  Dry Shake, then shake with ice for as long as you can.  Strain into your chilled collins glass and let rest in the freezer for 5 minutes.  Remove from freezer and rest for 5 minutes.  Top with soda water and garnish with a fresh lilac blossom.



1/2 cups Fresh Lilac Blossoms
1 cup Simple Syrup
4 Blueberries

Boil equal parts sugar and water on medium high heat until the sugar is completely dissolved.  Pour one cup of simple syrup over the lilac blossoms and blueberries (for color).  Let sit for a few hours in the refrigerator.  Strain into a glass bottle and keep in the refrigerator for 3-4 weeks.

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