Tart blackberries and floral dried lavender marry in this syrup, perfect for mixing into cocktails such as a gimlet or French 75, or with sparkling water for homemade soda. This recipe comes from Chad Solomon and Christy Pope, co-owners of bartending catering company Cuffs & Buttons in New York City.
Featured in: The Pour: A DIY Tonic and Booze Bar
- 1 cup blackberries
- 1 cup sugar
- 2 tbsp. dried lavender (or 1/2 cup fresh lavender buds)
In a small saucepan, bring the blackberries, sugar, lavender, and 1 cup water to a boil over high heat. Reduce the heat to medium-low and cook, stirring to crush the berries, until slightly reduced, about 10 minutes. Pour the syrup through a fine sieve into a bowl and discard the solids. Transfer the syrup to a bottle and refrigerate before using.