In Bloom

Gin, Le Verger Liqueur, Mt Rigi Aperitif, Bordiga Liqueur, Honey-Lavender Syrup

Bartender Conrad Helms of Lazy Betty | Atlanta
Yield: 1 cocktail

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Adapted by StarChefs | March 2023

INGREDIENTS

Honey-Lavender Syrup:
1 cup honey
1 tablespoon dried lavender

To Assemble and Serve:
¾ ounce Wonderbird gin
¾ ounce Le Verger French Terroir liqueur
¾ ounce Mt. Rigi Flower of the Alps aperitif
½ ounce Bordiga Centum Herbis liqueur
Edible flowers

METHOD

For the Honey-Lavender Syrup:
In a nonreactive container, combine honey, lavender, and 1 cup warm water. Stir until honey has dissolved. Let mixture steep 1 hour. Strain and let cool.

To Assemble and Serve:
In a mixing glass, combine gin, liqueurs, and ¼ ounce Honey-Lavender Syrup. Add ice and stir 30 seconds. Strain into a Nick and Nora glass. Garnish with edible flowers.

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