The violet hour is a favorite “daisy drink” of a woman that knows what she likes. My friend Hollye challenged me to make it based on a pretty ambiguous description that went something like this. “It has lavender syrup in it and a purple hue”. “Oh, and it’s sweet, but not too sweet”. That spurred me to riff on the lavender martini and I named it after a favorite Chicago bar.
I believed this would be a piece of cake, but it was… not. The first rendition was a flop. Not sweet enough and too much lemon. I tried flavored vodka, but couldn’t shake that chemical aftertaste prevalent in so many flavored spirits. Too sweet, too pale and too little lavender taste followed in close succession. Finally the 7th trial magically earned that goldilocks phrase, “just right”.
A key ingredient is the lavender syrup and you can make it yourself, or use a commercially prepared syrup. I like my own home made syrups and here is the recipe that uses genuine lavender buds. Print
Lavender Syrup
Lavender syrup made with real Lavender Buds
Ingredients
- 2 cups sugar
- 2 cups water
- 1/4 cup lavender buds
Instructions
- Place the water and lavender into a saucepot and bring to a boil
- Stir in the sugar until it is dissolved, reduce the heat and simmer for 15 minutes
- Remove from heat, cover and let it steep and cool for 1-2 hours
- Strain out the lavender buds, bottle and refrigerate until ready to use
Now, you’re ready to make a great lavender martini! Print
The Violet Hour
Vodka, lavender, creme de violet, lemon and vermouth
Ingredients
- 1 oz vodka
- 1/2 oz dry vermouth
- 3/4 oz fresh lemon juice
- 3/4 oz lavender syrup
- 1/4 oz triple sec
- 1/2 oz creme de violet
- Sprig of lavender, sprig of thyme or lemon twist – garnish
Instructions
- Pour the ingredients into a shaker
- Add ice and shake until cold
- Double strain into a chilled cocktail glass
- Garnish