Much like hibiscus, lavender has become an increasingly popular ingredient at the table. I'll admit that when I first tried lavender in food, I wasn't crazy about it, as I'd always associated the flower's aroma with spa treatments.
Lavender first began to grow on me last November, when I tried Loft, a new line of flavored organic liqueurs and proclaimed the line's lavender infusion as my favorite. When a friend sent me a gift of lavender-and-thyme cookie mix for my birthday, I discovered I could appreciate those, too. I realized that, when used sparingly, lavender can lend an herbaceous, lemony quality to food that's floral, yet not overwhelmingly so.
My latest fixation is enjoying lavender infused in a sophisticated drink. If you're looking for something fresh yet simple, read more.
From Loft Liqueurs
Ingredients
1 ounce Loft Lavender Liqueur
3 ounces vodka
Ice
Directions
- Combine vodka and lavender liqueur in a shaker with ice.
- Shake vigorously, strain and serve in a martini glass.
Makes 1 martini.
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Marni
farfetch.com
Hush Puppies
Ill try it
The other day i bought topaz flavoured vodka (small expensive salmon pink bottle about £25 for 500ml) and it was fantastic.. BUT these flavoured spirits have to be mixed.
Straight the flavour is lost.. mized with juice or other vodka it works!
1Intriguing.
2I love lavender... I love martinis... Just not so sure about trying them together.
3I learned I like lavender syrup. The Dessert Truck (in NYC) stops in front of my office on most days and they had a dessert of fresh chopped figs, mascarpone and drizzle it all with a healthy dose of lavender syrup. I would eat a bucket of this mix if I could.
4i ordered a lavender martini once and couldnt drink it...it reminded me of soap.
5I love incorporating non-food items into food... I recently tried a cucumber martini - DELICIOUS; and a rose sorbet - so soft and sweet, it was the perfect end to a meal.
6@spacebear -- that's how I used to feel! This one seems different to me, though; it's subtle and sweet.
7Very interesting...
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