Vesper martini with lemon and lavender
I’ve been thinking about making this lavender lemon vesper martini for awhile. I’ve wanted to make a vesper martini since I tried one at a local restaurant in January (when I first fell in love with Lillet). I finally put one together, with a couple of twists. I used Empress gin, added about a tablespoon of Meyer lemon juice, and added some 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.
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May I suggest that you track down a bottle of Cocchi Americano to try in place of Lillet? It has a stronger flavor than Lillet. Rumor has it that it is closer in flavor to Kina Lillet than Blanc is.