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Fall & Holiday

Hot Amethyst Sling

1-1/4 oz Amethyst Lavender Gin
3/4 oz Lemon juice
1/2 tsp Sugar
2 oz nearly boiling Water
Fresh Lemon
Sprig of Lavender
In a short glass or mug, mix lemon juice
and sugar. (A twist of lemon oil is nice too.)
Add Amethyst Lavender Gin, then the “nearly” boiling water. Stir.
Garnish with more lemon, and fresh lavender

Prism in a Pear Tree

1-1/2 oz Amethyst Lavender Gin
4 oz Pear nectar or pear juice Pour over ice in rocks glass
Top with chilled Sparkling White Wine
Garnish with fresh pear wedge

Mon Cheri

1 oz Amethyst Lavender Gin
1.5 oz Olorosso Sherry
Pour over crushed ice
Stir or shake, pour into martini glass
Garnish with a sprig of lavender

Lavender’s Last Word

3/4 oz Amethyst Lavender Gin
3/4 oz Green Chartreuse
3/4 oz Maraschino liqueur
3/4 oz fresh Lime juice
Lime twist
Shake with ice, strain into a martini glass
or a coupe glass
Garnish with lime twist

Purple Sage

1.5 oz Amethyst Lavender Gin
½ oz dry Vermouth
1 small fresh Sage leaf
1/2 oz fresh Lemon juice
1/2 oz Honey
1/4 oz Gentian aperitif
Fresh Lavender
Muddle the sage with lemon juice and honey in
shaker.  Add remaining ingredients, shake over ice,
strain into a coupe glass
Garnish with fresh lavender

Apple Press

2 oz Amethyst Lavender Gin
1 oz fresh Lemon juice
1/2 oz Cider Syrup
5 oz very Dry Cider
Twist of Lemon zest
Fill a highball glass two thirds with ice
Pour Amethyst Gin, Lemon juice and Cider syrup over the ice
Cover and shake with a cocktail shaker
Top up the glass with cider
Garnish with a lemon twist

Sweet and Low

1 oz Amethyst Lavender Gin
Semi-dry Sparkling Apple Cider
½ oz Honey
½ oz Lemon juice
¼ Gentian aperitif, or to taste
Fresh Apple slice
Shake Amethyst Gin, honey, lemon juice and Gentian with ice, strain over fresh ice into Collins Glass
Top with Sparkling Cider
Garnish with an apple slice

‘Tis the Season

1.5 oz Amethyst Lavender Gin
1 oz Cranberry-Pear shrub *
½ oz Pear liqueur
3 oz Dry Sparkling Apple Cider
Shake Amethyst Gin, shrub and pear liqueur with ice,
Strain into a champagne flute
Top with sparkling apple cider
Garnish with candied cranberries

*Cranberry Pear Shrub

2/3 cup  Cider Vinegar
3/4 cup  Water
3/4 cup  Sugar
1 tsp   Lemon Juice
1/4 lb   Cranberries, fresh or frozen
1 lb     Pears, cut into cubes
Bring the first 5 ingredients to a simmer in a saucepan over medium heat, stirring often. Reduce heat to low and cook about 5 minutes until most cranberries have burst.
Pour the mixture over the pears in a bowl. Let cool completely. Strain mixture, pressing liquid out of pulp using the back of a spoon. Chill at least 1 hour. Will keep in the refrigerator for up to 4 days.

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