April 2021

Years after one of the largest whiskey distilleries closed its gates, Roe & Co. created a contemporary blend of Irish Whiskey with George Roe in mind.

During the 19th century, George Roe & Co helped build the era of Irish whiskey. In 1929, they closed their gates for good, and all that remains of the distillery is a pear tree and windmill tower. Now Roe & Co. is helping to resurface the Irish Whiskey golden era. Located in the heart of Dublin, they are focused on creating whiskey with new and creative expressions.

We had the opportunity to speak with Master Blender, Caroline Martin, and Head Distiller Lora Hemy to learn more about their brand. 

Master Blender: Caroline Martin

Caroline Martin

Talk to us about creating Roe & Co Irish Whiskey—What do you find inspirational about the brand?

Being approached to be the Master Blender for Roe & Co was very humbling but a bit daunting too because all my experience as a blender was using scotch whisky up until then. I was really excited about learning the sensory characteristics of Irish whiskey – malt, grain, and pot still. It took some time to be happy & proud of the Blended Irish Whiskey that is now Roe & Co – prototype number 106 was the one that shone out above all the others

In a quick one-two sentence, how would you describe Roe & Co. Whiskey to a bartender?

The most delicious, blended Irish whiskey – well matured in American oak, much is 1st fill bourbon casks giving soft, creamy, vanilla notes. There is an incredible depth of flavor – poached pears, autumnal apples, and lingering, warming spice. Non-chill filtered and at 45 % ABV. Drink it as you like it – neat, straight mixer or in a cocktail.

What else should bartenders know?

There is a Roe & Co Distillery & Visitor experience in Dublin 8 where they can see it all happening and experience Roe & Co whiskey options at the bar!

Talk to us a bit about the history and heritage of the brand.

Find it all out at the Roe & Co Distillery & Visitor experience in Dublin 8! You’ve got to go there…

What is the best way to enjoy Roe & Co. Whiskey?

My favorite so far is Roe & Co and Fever Tree Tonic, crushed ice, slice fresh lime – simple, yet amazing

Head Distiller: Lora Hemy

Lora Hemy

Tell us a bit about Roe & Co. Irish Whiskey.

Roe & Co. was launched in 2017, and our Master Blender Caroline Martin worked with bartenders here in Ireland to create our blend with versatility in mind. Roe and Co are named after George Roe, a key figure in the history of Irish whiskey. George Roe ran what was the largest distillery of its time in Ireland, very close to our own here in Dublin 8, until it closed in 1926. Whilst we take inspiration from the history of Irish whiskey, we are very much a contemporary brand and distillery with a focus on reinventing the future of Irish whiskey.

What do you think is important for bartenders to know about the brand?

Roe & Co is Irish whiskey made by bartenders for bartenders, and as such, bartenders will always be a key partner in telling the Roe & Co story to our communities. In the true spirit of collaboration and endurance, this vastly experienced team created a unique Blended Irish whiskey that would hold its own in cocktails and trialed it over 100 prototype blends before creating this truly extraordinary expression of Irish whiskey.

Talk to us about the production practices. How important is sustainability to the culture of the brand?  

Our new distillery in Dublin has been in operation for almost two years, and we are focused on creating more delicious whiskey, including new expressions that utilize all the creative possibilities we have open to us in the distillery, which we built to be able to work with a range of different mash bills, spirit styles, and distillation techniques. Being an urban distillery and a new distillery, we considered sustainability from the ground up in the design and build process.

This has given us the opportunity to incorporate contemporary technology alongside a very traditional plant that allows us to minimize, for example, the amount of water we use in the process by the installation of fixed cooling loops. Technology like this has the added benefit of giving us even more process parameters to play with when managing our fermentations, which is very exciting. Within Diageo, Roe and Co. is part of a global that prioritizes sustainability, and we have committed to sustainability goals across all areas of the business.

Talk to us about the name and the packaging.

Our new whiskey, Roe & Co. has been named to honor George Roe, a pioneer of Irish whiskey. His distillery was situated in the heart of Dublin, beside the Guinness brewery at St James’s Gate, and was the largest in Europe before it closed.

Just like the whiskey, the pack whilst beautiful on the surface, reveal hidden details. A pear shape hidden in the punt pays tribute to the pear tree that still flowers today at the base of the St. Patricks Tower; the teal color is a tribute to the weathered copper of the tower’s cupola and a nod to design codes of Irish whiskeys in their heyday.

Tell us about the brand’s versatility and mixability.

Roe and Co. was designed in collaboration with bartenders to ensure that the whiskey retained maximum character, whether sipped on its own or in a mixed drink. The combination of first-fill and refill American oak casks we use build layers of vanilla, fruit, and spice into the whiskeys, and we don’t use chill-filtration – this gives the whiskey a creamy texture, which we think is really important in creating a great drinking experience.

Want to try a cocktail from Roe & Co.?  

Roe Sour

Roe Sour

Ingredients:  

• 1 1/2 oz. Roe & Co 
• 3/4 oz. Fresh Lemon Juice 
• 1/2 oz. Sugar Syrup 
• 1 Egg White (to make it vegan use instead 30ml Aquafaba) 

 Equipment:  

• Rocks Glass 
• Rock Ice 
• Cocktail Shaker 
• Strainer & Fine Strainer 

Preparation: Add all ingredients to a cocktail shaker and fill with ice. Shake hard and double strain over ice in a rocks glass. Garnish with a lemon twist. 

FEELING CREATIVE? 

Add one of the following to the above recipe to get creative with your whiskey sour. 

• 1 heaped tsp of good Jam or Marmalade 
• The pulp of 1 Passionfruit 
• 3 dashes of your favorite cocktail bitters 

The post Meet the Women Behind Roe & Co. appeared first on Chilled Magazine.

Source: Mixology News

Tequila isn’t just for shots and margaritas.

There are so many more options available, most you probably already have in your refrigerator. Although the Mexican spirit is flavorful, this complex alcohol can be mixed with another flavor to take the edge off.

If you are looking for some new ideas to mix your favorite tequila with, you’ve come to the right place. These five ingredients are the best mixers for tequila. Unless you’re drinking extra añejo, which is fine on its own, you’re going to want to give these a try.

Grab your favorite bottle of tequila, and let’s get to mixing.

Pineapple Juice

The tropical taste of pineapple juice pairs perfectly with the mineral and salty flavor that comes from tequila. The two are a match made in heaven. The fresh pineapple juice will make the drink bright and tart. You can pair it with any variation of tequila – Blanco, reposado, or añejo. You could even add a splash of club soda to cut the sweetness if using store-bought pineapple juice.

Pineapple Juice

Tomato Juice

We all know that mixing tomato juice with vodka is essentially a Bloody Mary but, mixing it with tequila will become a new brunch staple. The tomato flavor brings forth the vegetal earthiness that tequila has. Similar to a Bloody Maria (a Bloody Mary but made with tequila) except you don’t need to add any extras, as the tequila and tomato juice pair well alone.

Tomato Juice

Ginger Beer

Ginger beer makes a tasty mixer for tequila. Think of a Moscow Mule but using tequila rather than vodka. The snappy flavor that ginger beer brings pairs nicely with the spice of tequila. Add a squeeze of lime for some citrus.

Agave Syrup

The agave spirit can be drunk on its own but adding a dash of agave syrup gives the drink an extra sweetness. If adding the agave syrup on its own is too sweet for you, mix it with some water (two parts agave to one part water). The syrup mixes great with a reposado or añejo for that extra depth of flavor and richness.

Grapefruit Juice

Similar to a Paloma, but mixing tequila with fresh grapefruit juice is refreshing and bright. The bitter flavor that grapefruit juice brings mixes well with a Blanco or reposado tequila as the base. Use a Blanco tequila for a light and bright drink and a reposado for a rich and decadent taste. Adding in a squeeze of lime will bring forth the citrus notes.

Grapefruit Juice

The post The 5 Best Things to Mix with Tequila appeared first on Chilled Magazine.

Source: Mixology News

Yes, it’s more than a girl’s name. And yes, we have a woman to thank for America’s most popular drink.

185,000. That’s how many margaritas Americans drink per hour every day, according to the mega spirits and wine corporation Brown-Forman. In a recent Nielsen study, it’s also Americans’ go-to cocktail with 60 percent claiming it as their favorite tipple.

And let’s face it —although not the most exotic choice on the menu, the drink’s perfect sour, salty, bitter, and sweet ratio (four of the five flavor profiles we can identify) is extremely satisfying. More importantly, the drink—no matter in what form, be it on the rocks or frozen —says, “good times are in my future.”

The Margarita also crosses social and economic divides. For example, you can serve it on almost any occasion, be it at the beach or a black-tie affair, as an instant crowd-pleaser.

Perhaps that’s why there are 5.2 million #margarita tags on Instagram -people love to love their Margarita. And hey, what other cocktail has its own song (Jimmy Buffett’s Margaritaville) touting its ability to induce blissed-out vacation vibes?

Margarita Myths

So, who’s responsible for inventing it? Welcome to the tequila-laced rabbit hole of margarita myth and legend. In mainstream media, it first appeared in Jose Cuervo ads as early as 1945 with the tagline, “Margarita: it’s more than a girl’s name”. And then in 1965, it debuted in print when the Oxford English Dictionary defined the Margarita as “a cocktail made with tequila and citrus fruit juice.” However, the actual invention probably happened in the 1930s.

We’ll start with the creation story that’s most widely accepted. In 1938, Carlos “Denny” Herrera —bartender and owner of a restaurant in Tijuana, Mexico —went the extra mile for a beautiful, booze-allergic Ziegfeld girl named Marjorie King. Tequila was the only spirit she could drink without getting sick but didn’t like it straight up. So, Herrera added lime and salt for the first Margarita.

The other legend, also female-centric, credits Margarita Sames. Sames, like a retro Real Housewives of Dallas, claimed she mixed up the drink for friends at her villa in Acapulco in 1948. She served tequila and Cointreau. The drink’s popularity, known as “Margarita’s drink,” spread among her socialite friends, including Joseph Drown, owner of the Hotel Bel-Air, and Conrad Hilton, Jr., son of Hilton Hotel chain founder. They began serving it in their hotel bars and, as they say, the rest is history.

Margarita Mania

Another simplified explanation is it was simply a tequila riff on the Brandy Daisy cocktail, popular in the 19th century. The Daisy cocktail, which translates as ‘margarita’ in Spanish, is a basic Sour recipe (spirit, citrus, sweetener) with a splash of soda water.

Whoever actually invented it, thank you. Today we reap the benefits of living in a margarita mania era with thousands of iterations on craft cocktail menus around the world. Blackberry sage margaritas, mezcal margaritas, mojito margaritas, watermelon popsicle margaritas, vanilla pear margarita, bacon-infused margaritas, jalapeno margaritas and so on…

Try your making America’s most beloved ‘fiesta in a glass’ with this recipe:

Margarita

Margarita

Ingredients:

• 2 oz. Tequila
• 1 oz. Cointreau
• 1 oz. Lime Juice

Preparation: Rim a glass with a lime slice to make the salt stick. Shake the tequila, lime juice, and Cointreau in a shaker with ice and pour into the glass. Garnish with a lime wedge.

The post Drink in History: The Margarita appeared first on Chilled Magazine.

Source: Mixology News

Known for its strong taste and tiki vibe, The Zombie is an evergreen cocktail created by a legendary bartender.

It started during the Tiki craze when Donn Beach created the recipe and guarded it with a secret code. The bartenders were given coded references for ingredients—the contents of these ingredients were known only to him. Because they are so strong, Beach would limit his customers to two Zombies. Any more than two and Beach says you’ll end up “like the walking dead.”

While each bartender and restaurant have their version of the cocktail, The Zombie is usually made with fruit juices, liqueurs, and a variation of rums.

Here is our favorite recipe for the classic cocktail, The Zombie.

The Zombie

The Zombie

Ingredients:

• 1 1/2 oz. Light Rum
• 1 1/2 oz. Gold Rum
• 1/2 oz. 151-Proof Rum
• 3/4 oz. Fresh Lime Juice
• 1 tsp. Grenadine
• 1/2 oz. Falernum
• 6 drops of Pernod
• dash of Angostura Bitters
• 1/2 oz. Donn’s Mix*

Preparation: Add all of the rums, Pernod, lime juice, falernum, Donn’s Mix, grenadine, and bitters into a blender. Add 3/4 cup of crushed ice and blend on high speed for five seconds. Pour mixture into a tall or Zombie glass. Add ice cubes to fill and garnish with a mint sprig.

Don’s Mix*

Ingredients:

• 2 parts Grapefruit Juice
• 1 part Cinnamon Infused Simple Syrup

Preparation: Bring equal parts sugar and water to a boil with three cinnamon sticks, stir until the sugar dissolves. Remove from heat after simmering for two minutes and allow to cool. Add one part of the cinnamon-infused simple syrup with two parts of the fresh grapefruit juice.

The post Classic Cocktail—The Zombie appeared first on Chilled Magazine.

Source: Mixology News

Chilled 100 member Jessica Nadine Thomas has created a cocktail that will start any week off on a good note.

The ballerina-turned-bartender offers her unique passion and artistry of the craft. Her career choices may seem completely different however, both professions strive to make the “audience” pleased.

Some of her favorite cocktail ingredients include bitters, which she uses in The Cherry Blossom cocktail below. When it comes to creating cocktails, Jessica uses this approach: “I build every cocktail as though it is for my best friend.”

Here is Jessica’s cocktail.

The Sagebrush

The Cherry Blossom

Ingredients:

• 1 1/2 oz. D’Usse Cognac VSOP
• 1 1/2 oz. Cherry Heering
• 1 oz. Cointreau
• barspoon of Maraschino Cherry Syrup
• dash of Fresh Lemon Juice
• dash of Cherry Bitters (I used Fee Brothers)

Preparation: Shake and strain into coupe or martini. Garnish with Luxardo Maraschino cherries & lemon peel flower stamp.

The post Drink of the Week: The Cherry Blossom appeared first on Chilled Magazine.

Source: Mixology News

Chilled 100 member Jessica Nadine Thomas has created a cocktail that will start any week off on a good note.

The ballerina-turned-bartender offers her unique passion and artistry of the craft. Her career choices may seem completely different however, both professions strive to make the “audience” pleased.

Some of her favorite cocktail ingredients include bitters, which she uses in The Sagebrush cocktail below. When it comes to creating cocktails, Jessica uses this approach: “I build every cocktail as though it is for my best friend.”

Here is Jessica’s cocktail.

The Sagebrush

The Sagebrush

Ingredients:

• 1 1/2 oz. D’Usse Cognac VSOP
• 1 1/2 oz. Cherry Heering
• 1 oz. Cointreau
• barspoon of Maraschino Cherry Syrup
• dash of Fresh Lemon Juice
• dash of Cherry Bitters (I used Fee Brothers)

Preparation: Shake and strain into coupe or martini. Garnish with Luxardo Maraschino cherries & lemon peel flower stamp.

The post Drink of the Week: The Sagebrush appeared first on Chilled Magazine.

Source: Mixology News

Celebrate Disaronno Day with a quintessential low-ABV drink that combines the unmistakable taste and Italian elegance of Disaronno Originale with the refreshing taste of Q Mixers Club Soda.

This year, Disaronno Day falls on April 19th and is the perfect time to celebrate with a Disaronno Fizz. Sweet and lightly fruity, Disaronno combines with the extra carbonation of Q Mixers Club Soda to create an easy-to-drink cocktail that holds its carbonation longer. Now you have the new perfect pairing for your next brunch!

Disaronno Brunch

Best mixed in a white wine glass, the Disaronno Fizz is an excellent option for anyone looking for a sweet and dynamic cocktail without the bitterness of other aperitifs. This easy to mix cocktail only has three ingredients and pairs well with a range of food, including bombolonis, avocado toast, or ricotta pancakes. Mix up a Disaronno Fizz and step into your own Endless Dolce Vita.

Disaronno Fizz

Disaronno Fizz

Ingredients:

• 1 1/2 oz. Disaronno Originale
• Q Mixers Club Soda
• Fresh Lemon Juice

Preparation: Pour Disaronno Originale into a white wine glass with ice. Add a squeeze of fresh lemon juice. Top with Q Mixers Club Soda. Stir and garnish with lemon zest.

If you’re more of a visual person, check out this short step-by-step video.

Tag your Disaronno Fizz! #DisaronnoDay #PopUpYourBrunch #DisaronnoFizz #CocktailsAtHome #QAtHome

The post Mix Up a Disaronno Fizz for Disaronno Day appeared first on Chilled Magazine.

Source: Mixology News

This earth day, fill your shaker with a spirit that’s making sustainability taste great––Koskenkorva Vodka.

Founded in the early 1940s in the village of Koskenkorva in Finland, the Vodka brand has evolved to be one of the most sustainable spirits on the market. The spirit itself is versatile and perfect straight and in cocktails of all types.

Koskenkorva Vodka

1. They practice (and teach) regenerative agriculture.

Regenerative agriculture uses a range of practices that improve sustainability and remove carbon from the atmosphere and store it in the soil. This is done through a range of processes but can include minimal or no tilling of the soil, use of cover crops, and the promotion of a more diverse ecosystem. If all of the farms in the world switched to regenerative agriculture, nearly 322 billion tons of CO2 (or as much as is globally emitted in 10 years) would be removed from the atmosphere.

2. They have an impressive 10-year sustainability plan.

The brand recognizes that in today’s world, it’s not enough to just be carbon neutral. By 2025 they will be Carbon Neutral (and not just by buying credits). By 2023 the brand will be sourcing 100% of its electricity from renewable sources. By 2025 they plan to decrease wastewater by 20%. Additionally, they’ve committed to increasing their circular thinking in all business decisions, preserving groundwater quality, and promoting more of their contract farmers to using carbon farming practices.

Koskenkorva Ilmakuva

3. They use locally sourced barley.

Koskenkorva’s barley use is interesting for sustainability in a few ways. To start, almost all of their barley comes from farms within 120 miles of their distillery, allowing for less of an immediate carbon footprint due to supply acquisition. Additionally, barley is unique in that it enables a cleaner distillation process that requires less washing and water waste.

4. They’re aware and working on the carbon footprint of their packaging

As with most spirits, one of the most significant issues for sustainability is packaging and distribution. After all, these are two of the most challenging areas to skimp on. Packaging needs to be durable and aesthetically pleasing enough to attract customers, and unless you only sell to your immediate surroundings, you’ll need to transport. That said, Koskenkorva has put substantial work into making their packaging sustainable. Their current bottles are 25% lighter than previously, and more progress is in the works.

Koskenkorva Awards

5. In 2018, they won Green Company Of the Year.

Even as a smaller brand, Koskenkorva caught the attention and praise of the highly respected The Drinks Business Green Awards, winning “Green Company of the Year” in 2018. From 2014 to 2018, the company had decreased their carbon dioxide emissions by 50% and have only made more progress since. With its investment in sustainability, Koskenkorva has made a clear commitment to doing what it takes to make a truly earth-friendly spirit.

The post 5 Reasons Koskenkorva Should Be Your Go To Earth Day Drink appeared first on Chilled Magazine.

Source: Mixology News

Our non-exhaustive list of some of our favorite places to grab a cocktail in Portland, Oregon

As Covid restrictions lift across the country, bars are finally getting back to work and we can once again grab a drink at our favorite places. As you plan trips and evenings out, be sure to check local restrictions and hours.

The Vern

If you’re looking for a dive-bar feel with a killer cocktail program you have to pop by The Vern. Their recently built patio is the perfect place to grab a sando or some snacks while enjoying a local beer. Many of their food items are smoked in house and very worth the visit.

The Vern

Vintage Cocktail Bar

With its extensive cocktail list, Vintage is a must visit. The approachable prices and welcoming environment are paired with true craft cocktails. One of our favorites is the Resting Witch Face made with Los Vecinos Espadin mezcal, Angostura amaro, lime juice, demerara syrup, and a big cube.

Vintage Cocktail Bar

Scotch Lodge

This whiskey bar is our top spot for any enthusiasts. The cocktail program is thoughtful and beautiful and pairs perfectly with the modern French inspired menu. The team works hard to consistently add new rare and unique whiskey to the menu, so you’ll always have something new to look forward to.

Scotch Lodge

Deadshot

This cocktail-focused bar in Southeast Portland tuns a tight ship with a small curated wine list, small batch beer on tap, and a range of unique cocktails. They have a kitchen in house, but of you’re looking for something a little more upscale, check out their reservation only dining restaurant, Holdfast, right next door.

Deadshot

Botanist

Botanist is one of the best rated bars in the area for a reason, expertly crafted cocktails in a unique environment all pared with a Cuban and Cuban-inspired food menu. Check out their rooftop garden during a memorable brunch!

Botanist

Bar Diane

While its operations have changed slightly due to Covid, Bar Diane is still a must-stop! Founded on the concept of making wine fun, this wine bar and bottle shop serves up killer cocktails and perfectly paired food. Currently, they only have seating on their patio; make sure to check in advance if you plan to stop by for more than a bottle to go.

Bar Diane

The post Where To Get A Drink In Portland, Oregon appeared first on Chilled Magazine.

Source: Mixology News

Lavender is probably the most springtime-y ingredient you can find.

Its delicate purple buds are an important ingredient in everything from gin production, French Provencal cooking, and high-end perfume. The lavender flower has always been held in high regard – it even has a color named in its honor.  Here’s some science, lore, and practical techniques that will help you harness the flavor of lavender in your own recipes.

Lavender Field

The history of human’s relationship with lavender goes way back – lavender oil is used to anoint baby Jesus’s feet in the bible. You can find this herb growing wild across Africa, Southern Asia, Europe, and the Mediterranean. It’s associated with tranquility, peace, and calmness. The scent is widely believed to reduce anxiety and help with sleep.

Stressed out? Try drinking a blend of lavender and chamomile tea before bed, or spritz your pillow with lavender oil.

What does lavender taste like?

Lavender has a delicious and interesting flavor. It’s a member of the mint family, Lamiaceae, which means its cousins include rosemary, basil, oregano, savory, thyme, and marjoram – just to name a few.  The part that we use in the kitchen and behind the bar is usually dried purple flower buds from the lavender plant.

The aroma of lavender can be described as piney, delicately floral, fresh, clean, and cool. The taste, depending on its concentration, can go anywhere from subtle, herbal tea to astringent, soapy potpourri. The combination of floral and herbal notes in this plant makes it unique, but too much can ruin an otherwise good thing. Use lavender with caution.

Use lavender leaves the same way you would use fresh rosemary – they make a great addition to an Old Fashioned, Penicillin, or Gin Martini.

It’s also important to note that there are over 40 different species of lavender. Because there are so many types out there, make sure you’re using food-grade, culinary lavender in your recipes. Lavender from other sources could have an overly perfumy flavor, or be treated with toxic chemicals. Always be very careful about where you get your edible flowers!

The most widely cultivated species of culinary lavender is Lavandula angustifolia, AKA English Lavender. This is the one you want to use in your cocktails.  It’s also sometimes referred to as Official Lavender. The buds should be light purple.

How to grow lavender

To grow lavender, simply provide it with plenty of bright sunlight and only water it once it has completely dried out. These plants are native to arid regions and prefer dry, sandy soil and warm temperatures. Lavender will thrive indoors in a warm, sunny window, and in some growing zones, it can live outdoors as a perennial. Check with your local nursery for specific care advice in your climate.

How to use lavender in drinks

Dried Lavender

Use a teaspoon of dried lavender to infuse 1 cup of vodka, gin, or tequila overnight to add cool floral notes to the booze. Try lavender-infused vodka in a Moscow Mule. Lavender-infused gin is amazing in a Tom Collins, and the lavender-infused tequila adds springtime notes to Palomas and Margs.

Make lavender tea by steeping a teaspoon of dried lavender in 1 cup of hot water for 10 minutes. Strain out the buds, and add ½ cup of honey. Mix this lavender tea with whiskey for back-yard-garden-work vibes.

Granddad’s Garden

Granddad’s Garden

Ingredients:

• 2 oz. whiskey
• 1 1/2 oz. lavender tea with honey
• 3/4 oz. lemon juice
• 1/2 oz. elderflower liquor

Preparation: Combine all ingredients in a shaker with ice and shake. Strain over new rocks in a rocks glass. Garnish with a few dried lavender buds, chamomile flowers, and honeycomb if you have it!

Make a lavender syrup by steeping a strong lavender tea – 2 teaspoons per cup hot water – for ten minutes. Strain out the buds and add one cup of sugar. Use this non-alcoholic syrup to make mocktails and desserts. Use it to top prosecco, ginger ale, lemonade, or anything else that needs a little added value.

Lavender 75

Lavender 75

Ingredients:

• 1 oz. gin
• 1/2 oz. lemon juice
• 1/2 oz. simple syrup
• 2 dashes lavender bitters
• 3 oz. Prosecco

Preparation: Combine the gin, lemon juice, simple syrup, and bitters in a shaker with ice and shake. Strain into a champagne flute and top with prosecco. Garnish with lavender flowers and a lemon twist.

If you can’t decide what to do with your lavender, mixing lavender tea or syrup with gin and citrus is a great way to get a cocktail started. Lavender pairs excellently with honey, vanilla, citrus, cream, berries, and other herbs like mint and rosemary.

Lavender is one of those herbs your should have in your pantry at all times – it’ll liven up your cooking and maybe even calm your mind. It’s easy to grow, beautiful to look at, and lovely to taste. Are you stocked up?

The post Bartender’s guide to LAVENDER appeared first on Chilled Magazine.

Source: Mixology News