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Hawthorne Strainer (Optional, but recommended. See Note: a.)
Butterfly Pea Blossom & Lavender Syrup (About 16 Servings)
1 ½Tablespoonsdried lavender
2 heapingteaspoonsdried butterfly pea blossoms (sometimes called butterfly pea tea)
Gather, measure and prepare the Butterfly Pea Blossom & Lavender Syrup ingredients as listed. To view metric measurements, toggle the US Customary/Metric switch at the top of this recipe card.
In a medium saucepan, bring the water and lavender to a boil over medium-high heat.
Reduce heat to simmer. Add sugar and stir to dissolve. Continue to simmer for 15 minutes.
Remove from heat. Add the butterfly pea blossoms and stir to combine. Steep for 5 minutes.
Strain Butterfly Pea Tea & Lavender Syrup through a fine mesh strainer. The syrup is ready to be used in The Lavender Empress or will keep in the refrigerator for up to one week.
The Lavender Empress
Gather, measure and prepare The Lavender Empress ingredients as listed.
Combine all ingredients (Empress 1908 Gin, curaçao, syrup, lemon juice and egg white) in a cocktail tin with ice. Add Hawthorne Strainer spring, if using. (See Note: a) Shake vigorously for 60 seconds.
Strain the contents of the tin into a coupe, martini or other cocktail glass for serving.
If using, garnish the cocktail with dried butterfly pea blossoms. Serve immediately and enjoy! Cheers!
a. Egg white cocktails need to be shaken vigorously to achieve the rich, foamy head and mouthfeel. We recommed shaking for a full 60 seconds, at least. If you have a Hawthorne Strainer in your home bar, we recommend removing the spring and adding it to the cocktail tin during the shake. The spring will act as a whisk and help to properly whip this cocktail. Hawthorne strainers can be purchased online, in restaurant supply stores, and anywhere kitchen tools and utensils are sold.