A simple variation on the traditional Sazerac cocktail, using our homemade lavender simple syrup created by our sommelier, Dave Eriksen. It is a mixture of lavender (from our 4,000 plants on property), honey (produced by our Italian honeybee apiaries), natural cane sugar, water and raspberry extract. The goal of the Valley Kitchen at Carmel Valley Ranch is to feature local products in our food, wine and cocktail programs (many coming from our own organic garden and vineyard).
2 oz Templeton Rye Whiskey
½ oz Homemade lavender syrup
3 dashes Peychaud’s Bitters
Splash Absinthe (We use Leopold Bros. Absinthe Verte from Colorado.)
Lightly splash Absinthe in glass (rocks or classic cocktail) and swirl around; pour out excess. In mixing glass, pour whiskey, lavender syrup and bitters over ice; stir until chilled. Strain into glass. Garnish with lemon zest/twist and lavender sprig. The key is to not let the Absinthe overpower.