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Provençal flower steeped into spirit: perfumed, quick to turn soapy, lovely in small measures.
Provence, France
Lavender has scented southern French distilling and confection for centuries, and floral liqueurs joined the modern bar as bartenders reached past citrus for aromatics.
Dried lavender flowers infuse into neutral spirit or a light brandy and are sweetened. Contact time stays short, because the flower turns medicinal fast.
Lavender perfume and honey with a faint camphor note. Powerfully aromatic, so a barspoon usually does the work of an ounce.
Did you know
Culinary lavender is generally Lavandula angustifolia; the hardier lavandin grown for perfume carries more camphor and turns bitter in a glass.
Also known as: lavender liqueur