Edible Cocktails with The Liquid Muse: kasa.com

My new book Edible Cocktails features a slew of syrups, jams, purees, etc. that can be used in both food and drink. So, for May's Mixology Monday, I wanted to share lavender syrup - a fragrant, floral, lovely aromatic and flavorful addition to both appetizers and cocktails. I thought it would be a nice addition to a Mother's Day brunch and a nod to spring finally poking through the clouds. The syrup incredibly easy to make: 2 parts white granulated sugar, 1 part water and 1/2 part culinary lavender. Bring all ingredients to a boil, then lower heat and let simmer for about 5 minutes. Cool and bottle.For this segment, I made some simple goat cheese tarts as appetizers, and drizzled them with the lavender syrup. They are delicious and simple to do for a cocktail party or brunch: Spray a muffin pan with non-stick product (Pam, etc). Cut filo dough into pieces slightly larger than the muffin opening, lay it into the hole. Fill with about a tablespoon of goat cheese. Pinch the filo dough closed. Bake for about 10-15 minutes. When cool, drizzle with lavender syrup and serve.For the drink, we start by rimming the glass with homemade lavender sugar: Use a coffee grinder to mix 1/4 cup white granulated sugar with 1 teaspoon lavender buds. Pour mixture onto a small plate. Rub the rim of a martini glass with a piece of lemon, and dip it into the plate of lavender sugar. Set aside.To make the drink, muddled 3 red grapes in a mixing glass, added the juice of 1/2 a lemon, 3/4 ounce lavender syrup, 1 1/2 ounces gin. Shake with ice, strain gently into the lavender sugar rimmed martini glass.If you want to learn more, in person, sign up for The Liquid Muse Cocktail Classes! Cheers!!