Yvette Collins Recipe

• :
• 1 cup sugar
• 1 cup water
• 1/4 cup dried lavender buds
• :
• 1 1/2 ounces gin (such as Beefeater)
• 1 ounce freshly squeezed juice from 1 lemon
• 1/2 ounce Creme Yvette
• 1/2 ounce lavender simple syrup
• 2 ounces chilled seltzer

1. : Combine sugar and water in a small saucepan over high heat. Bring to a boil, stirring until sugar dissolves. Once the mixture boils, remove from heat and stir in the lavender buds. Cover and let steep for 30 minutes. After 30 minutes, strain through a fine mesh sieve, pressing the buds with the back of a spatula to extract the most possible flavor. Let cool to room temperature and refrigerate up to 1 week.
2. : Pour gin, lemon juice, Creme Yvette, and simple syrup in a Collins glass and stir to combine. Fill glass with ice, top with seltzer, and serve.

sugar, water, dried lavender buds, beefeater, freshly squeezed juice, crueme, syrup, seltzer

Taken from www.seriouseats.com/recipes/2013/03/tom-collins-variation-floral-creme-yvette-lavender-gin-cocktail-recipe.html (may not work)