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Lavender Rusty Nail

For the Lavender Honey Syrup: 1 cup water

For the Lavender Honey Syrup: 1 tablespoon lavender buds (find them in Bulk)

For the Lavender Honey Syrup: 1/2 cup sugar

For the Lavender Honey Syrup: 1/2 cup honey

1 1/2 ounces Scotch whisky

1/2 ounce Drambuie liqueur

3/4 ounce lemon juice

1/2 ounce lavender honey syrup

Dried lavender (sprig or loose buds), for garnish

Make the Lavender Honey Syrup: In a small saucepan, bring the water to a boil and add the lavender flowers. Stir in the sugar and honey until the sugar’s completely dissolved and the honey’s fully incorporated. Reduce the heat, cover, and simmer for 5 minutes. Remove the pan from the heat, keep covered, and let the syrup cool completely. Strain out the lavender. Bottle and store in the refrigerator for up to two weeks.

Make the cocktail: In a cocktail shaker filled with ice, pour the scotch, Drambuie, lemon juice, and lavender honey syrup. Shake well. Strain into an old-fashioned glass. Garnish with dried lavender. Serve and enjoy.

GF V DF

Yield: 1 servings