Lavender is one of those plants that has a timeless charm. It’s been in gardens worldwide for centuries. For gardeners interested in a plant that doesn’t need constant watering, attracts beneficial insects and butterflies and smells wonderful, Lavender can be the lady of the landscape. All it needs is good drainage, sun and room to grow.
It has so many gifts — for culinary recipes, for medicinal remedies, for crafts, for beauty, for just the whole sense of fragrance.
Harvest lavender when the blooms are at their peak – tight, richly colored, plentiful buds. The stems come together in clusters. Grab a handful and cut the lavender about one inch above the wood or dry part. This is a good time to prune some of the woodier branches away for even better flower production later in the season.
You can place the flowers on a drying screen. Soon the harvest will be turned into lavender honey, lavender sugar, cleaning solutions, soaps, incense, cocktails and on and on.
Independence Day, National Hot Dog Day, National Ice Cream Day, Mom’s birthday – there’s a lot to celebrate in the month of July. But another very important day is July 24th which is National Tequila Day.
I don’t know anything about the history of this holiday. There’s not much info on when the celebration started or why July 24th was chosen as the day. It’s probably that a few friends got far too drunk on tequila one late July night and proclaimed it a national holiday.
So in honor of National Tequila Day, I went on a search of the perfect libation for July. Thanks to the Patron website, I bring you a concoction that highlights both tequila and lavender, one of summer’s most vibrant and appealing plants. The classic trinity of egg white, honey, and lemon comes alive against the backbone of the tequila and lavender, creating a cocktail that’s smooth and sexy – at once bitter, sweet, floral, frothy, and tart. There’s no denying it’s summer in a glass and we’ll be drinking it all month long.
EAU DE LAVENDER
1 1/2 ounces Patron Silver
3/4 ounce fresh lemon juice
3/4 ounce honey syrup*
1 egg white
1 dash lavender bitters
Fresh lavender, for garnish
Add the tequila, lemon juice, syrup, egg white, and bitters into a cocktail shaker. Shake thoroughly first without ice and then add ice and shake again to emulsify the egg white. Strain into a coupe glass and garnish with a fresh sprig of lavender.
*To make the honey syrup, mix together 1/2 cup honey and 1/2 cup water in a small saucepan over medium heat. Stir until blended, strain into a jar, and seal tightly with the lid. The syrup will keep in the refrigerator for up to a month.
Schmitt’s Family Farms on Bagatelle Road, From our family to yours…