What's a good way to infuse spirits with lavender?

To infuse spirits with lavender, the cold infusion method is generally preferred to preserve the delicate floral notes of the lavender and avoid extracting any bitter or herbaceous off-flavors that can come from heat. This method is simple and effective.

The best spirits to infuse with lavender are those that have a relatively neutral base or complementary botanical notes that won't clash with the lavender. Excellent choices include:

• Gin: Many gins already have floral or herbaceous botanicals, making lavender a natural fit.

• Vodka: Its neutral profile makes it a blank canvas for lavender's flavor.

• White Rum: Can work well, especially for floral cocktails.

• Brandy/Cognac: For a richer, more complex floral spirit.

• Some Lighter Whiskeys: A subtle lavender note could complement certain bourbons or rye, especially in cocktails.

Important Note: Always use culinary-grade dried lavender buds (Lavandula angustifolia, or English lavender). Non-culinary lavender or using too much can result in a soapy, medicinal, or bitter taste due to higher camphor content. A little goes a long way!

Simple Recipe: Lavender-Infused Spirit (Cold Infusion Method)

Yields: Varies depending on spirit bottle size Prep time: 5 minutes Infusion time: 1 day to 1 week (or longer to taste)

Ingredients:

• 1 (750ml) bottle of your chosen spirit (e.g., Gin, Vodka, White Rum)

• 1 to 2 tablespoons culinary-grade dried lavender buds (start with 1 tablespoon for subtle, go up to 2 for a more pronounced flavor. You can always add more or infuse longer if needed, but you can't take away flavor.)

Equipment:

• Clean, dry glass bottle or jar with a tight-fitting lid (if not infusing directly in the spirit bottle)

• Fine-mesh sieve

• Cheesecloth (optional, for extra straining)

• Funnel

Instructions:

1. Prepare the Spirit:

   • If infusing directly in the spirit bottle, pour out a small amount (about ¼ to ½ cup) of the spirit into a clean glass to make room for the lavender. You can save this for another use or simply enjoy it.

   • Alternatively, pour the entire bottle of spirit into a clean, dry glass jar (like a Mason jar) that has a tight-fitting lid.

2. Add Lavender: Add the culinary-grade dried lavender buds directly into the spirit.

3. Seal and Store: Seal the bottle or jar tightly with its lid. Give it a gentle shake.

   • Store the infusing spirit in a cool, dark place (like a pantry or cupboard).

4. Infuse and Taste:

   • Let the spirit infuse for at least 24 hours.

   • After 24 hours, taste a small amount of the spirit. The lavender flavor should be noticeable but not overwhelming.

   • Continue to taste daily. The infusion time can vary widely depending on the potency of your lavender and your desired flavor intensity, typically ranging from 1 day to 1 week. Some people prefer infusions up to 2 weeks, but be cautious of bitterness.

   • The spirit might take on a very slight pale greenish-yellow or even faintly purple hue, which is normal.

5. Strain: Once the lavender flavor is to your liking:

   • Place a fine-mesh sieve over a clean bowl or measuring cup. For extra clarity, you can line the sieve with a double layer of cheesecloth.

   • Pour the infused spirit through the sieve to remove all the lavender buds. Discard the buds.

6. Bottle and Store:

   • Using a funnel, pour the strained lavender-infused spirit back into its original bottle or into another clean, airtight glass bottle.

   • Label your bottle with the spirit type and the date of infusion.

   • Store the infused spirit as you would regular spirits (cool, dark place). It should last for several months, if not longer, as the alcohol acts as a preservative.

Tips for Success and Usage:

• Don't Over-Infuse: This is the most common mistake. Lavender can become bitter or "soapy" if infused for too long. Taste frequently!

• Finely Crush for More Flavor: If you want a more rapid or intense infusion, you can lightly crush the lavender buds before adding them to the spirit, but still proceed with caution on infusion time.

• Creative Blends: You can also infuse lavender with other complementary flavors in the same spirit, such as lemon zest, dried orange peel, or a vanilla bean (add the vanilla bean for the entire infusion time).

• Usage Ideas:

  • Lavender Gin & Tonic: A floral twist on a classic.

  • Lavender Martini: Use lavender-infused gin or vodka with a touch of vermouth.

  • Floral Collins: Mix with lemon juice, simple syrup, and soda water.

  • Lavender Sour: Combine with lemon juice, simple syrup, and egg white.

  • In Cocktails: Use it as a unique ingredient in any cocktail that would benefit from a floral or herbaceous note.

Enjoy experimenting with your homemade lavender-infused spirits!

Lavender Farm in Door County Wisconsin. You can buy lavender products online at islandlavender.com