I’ve been thinking about making this lavender lemon vesper martini for awhile. The lavender was blooming at the kid’s school garden today, so of course I thought “ooh let’s make a cocktail!” I’ve been wanting to make a vesper martini since I tried one at a local restaurant in January (when I first fell in love with Lillet). Tonight I finally put one together, with a couple of twists. I used Empress gin, added about a tablespoon of Meyer lemon juice, and added the garden lavender along with some ground cooking grade lavender. I also upped the amount of Lillet juuuust a tidge because I am not quite used to drinks as strong as this one. But it’s been a week, and something strong was in order!
Vesper martini recipe
3 oz Empress gin 1 oz vodka 1 tablespoon Meyer lemon juice 1 oz Lillet Blanc 1 tsp ground cooking lavender (grind it in a mortar & pestle) 1 sprig blooming lavender for garnish A 2 inch section of lemon peel
How to make it:
Put all ingredients in a shaker over ice and twist the lemon peel before dropping it in. Shake vigorously, then double strain into a coupe glass (I used a cube of ice, which isn’t normally done with a martini). Garnish with the lavender sprig.
I am a mom of two and wife to a martial arts school owner, full-time social media professional and avid cook and gardener. I love creating recipes and involving my kids in the process. The food we cook is usually dairy-free and gluten-free, and sometimes paleo, but we make exceptions (ahem, sourdough bread). The “hippie” part of this blog comes into play in the ingredients we use—I’m pretty vigilant about the health of my family and you could even call me “crunchy.” The “modern” part is that I am busy! You won’t catch me making my own nut milk or churning butter (not that there’s anything wrong with that). I’m more than happy to take the shortcuts provided by our lovely grocery stores and online shopping —especially in the midst of this global pandemic.