bitesofvancouver This year for Thanksgiving I decided to create a cocktail with some of my favourite fall flavours. I always love a good lavender-earl grey combo and I included vanilla and pear for some warm notes.
Recipe:
2 parts Lavender Earl Grey-infused Sipsmith Premium London Dry Gin
1 part lemon juice
3/4 part vanilla pear syrup
1 egg white (optional)
Step 1: Vanilla Pear Syrup
This is basically a simple syrup but with pear and vanilla flavouring. It can be made in advance, and will take about an hour to make as it will need to cool before using it in your cocktail.
Dice 1 pear (any type of pear will work, I used D’anjou) and add to a saucepan with 1 cup water and 1 cup of sugar. Add half vanilla bean (seeds and pod).
Simmer for 15 minutes, then turn off heat let steep for at least 30 minutes or until syrup has completely cooled. Strain, and discard solids (or think of another way to consume them!).
Step 2: Infuse gin with lavender and earl grey
Add 1 tablespoon food safe dried lavender flowers (in tea sachet or steeping cup) and 1 earl grey tea bag to 1 cup of Sipsmith Premium London Dry Gin. Let it sit for no longer than an hour (to avoid becoming tannic), then remove the lavender and tea bag.
Step 3: Mix cocktail
Combine 2 parts lavender earl grey-infused Sipsmith London Dry Gin, 1 part lemon juice, ¾ part vanilla pear syrup, 1 egg white (optional) to ice-filled cocktail shaker.
Shake well, then strain into cocktail glass of choice. Add a pear slice and sprinkle with some lavender.
Cheers, and enjoy!
This post has been sponsored by Sipsmith London Dry Gin, but all recipes, views and opinions are my own.
