Lavender is an evergreen shrub whose bright purple flowers give off an overwhelmingly striking, completely unique fragrance.
Lavender adds a unique floral note that complements a variety of different base spirits and liqueurs. It especially works well with Gins as it allows the spirit to open up the earthy, mildly bitter tones with a whisper of floral aromatics. A little lemony with a hint of rosemary, Lavender Flowers pair beautifully with the Gin.
To make Lavender Syrup:
Add 1 x Tablespoon of Dried Lavender Flowers to 1 x Cup of Hot Water (Almost Boiling) and leave to seep for 10 minutes. Add 1 x Cup of Sugar and bring the mixture to the boil. Stir constantly until the sugar is dissolved. Once you hit that desired taste, take it off the heat and remove the Lavender Flowers promptly. Pour syrup into a sterilized glass jar through a mesh strainer to remove blossoms; let cool.
As is the case with when dealing with any herbs, flowers or vegetables, the longer you heat, smash, or infuse them, the more likely you are to extract the deeper, more bitter and often soapy flavours.