I was born and raised in Kansas and learned to cook alongside my mother. Now, along with my wonderful husband, I have taken the plunge into the city life in New York. These are my food adventures: in my own tiny kitchen, and in the many restaurants of the city.

Tuesday, December 28, 2010

Lavender Champagne Cocktail

I hope everyone has been having a wonderful holiday season! Unlike last year, this year I have been really feeling the holiday spirit, despite not going home for Christmas. We have been having dinners and drinks with friends, making candy, checking out the holiday decorations, and in general just taking advantage of the season. Especially by eating and drinking far too much.

Take for instance Christmas Eve and Christmas Day which Joe and I spent alone for the first time ever. Christmas Eve we had a mound of reserve prosciutto, a New Jersey English-style cheddar and a perfectly ripe and lovely epoisses from Bklyn Larder (where we happened to have lunch/do some last minute shopping with a certain brother/sister acting duo). Christmas day I pulled out the leftover cheese to eat along with roasted bone marrow while I cooked up a big, beautiful aged rib eye steak, fried potatoes and sauteed mushrooms. Decadent.

Along with the bone marrow appetizer we also enjoyed champagne cocktails made with a lavender simple syrup I had made for Thanksgiving. It is a very simple cocktail and its floral flavor is a nice way to begin a meal. It would also make the perfect addition to your New Year's Eve party this year!


Lavender Simple Syrup
1 c. water
1 1/2 c. sugar
1/3 c. baking/tea lavender

In a small saucepan heat the water and sugar over high heat. Once it begins to boil stir until the sugar dissolves. Remove from the heat and stir in the lavender. Allow to sit for 15 minutes and then strain to remove the lavender. Store in the refrigerator.

Lavender Champagne Cocktail
lavender simple syrup
sparkling white wine
angostura bitters

Place 1 TB of lavender simple syrup into a champagne flute. Fill the glass with sparkling wine. Add 2-3 drops of bitters. Stir gently and serve.

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