Tom Collins with lavender-infused honey syrup.
Why you are pouring this tonight
This is the Tom Collins for people who unironically own a French press and a record player. Lavender-infused honey syrup, gin, lemon, soda, ice, lavender sprig on the lip. Floral, summery, deeply Sunday-brunch energy, especially if you’re going to ruin the day later by attempting a 4pm cheese plate that gets out of hand.
The lavender honey syrup is the whole game. Steep one teaspoon of dried culinary lavender (the food-grade stuff from a bulk pantry shop, not the bath salt your aunt sent for Christmas) in 250mL of hot 3:1 honey syrup for ten minutes. Strain through a fine sieve. Bottle. Lasts two weeks. Use a juniper-forward gin like Tanqueray, not a fancy floral one (Hendrick’s overlaps with the lavender and the drink loses its corners). Top with very, very cold soda.
What to pour it alongside
Brunch, scones, lemon tart.
Notes
Lavender honey syrup: stir 1 tsp dried culinary lavender into a hot 3:1 honey-water syrup, leave 10 minutes, strain.
The recipe
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