G'Vine gin is made in Cognac, France, and as you can see in this blog post from 2007, I've been having a love affair with G'Vine since it first launched in the USA. Therefore, it is no surprise I'd find a way to use it in both a delicious dish and a sumptuous cocktail in my video show Edible Cocktails: Kitchen Meets Bar.Lemons, lavender and sage remind me of spending summers with my French grandparents in the South of France, so blending those aromas with the floral and botanical notes in G'Vine gin was, well, only naturelle... Pasta ProvençalCreated by Natalie Bovis, The Liquid MuseAbout 16 ounces pasta, cooked al dente, set aside2 tablespoons extra-virgin olive oil2 garlic cloves, minced1 shallot, mincedsalt & pepper to taste½ cup butter2 - 3 tablespoons each: lemon zest, lavender buds, chopped fresh sage1 cup milk / cream1 cup G’Vine gin2 ½ cups grated white cheeses (Parmesan, Asiago, Mozzerella) Heat olive oil, add shallots and garlic with salt and pepper. Add butter, lemon zest, lavender buds and sage. Mix well in pan. Add milk, G’Vine gin. Allow to cook down for at least 5 – 10 minutes. Add cheeses, stir until melted. Add pasta, mix well to coat and allow to cook together for another 5 – 10 minutes. Serve on a platter or individual plates. Garnish with a sage leaf and a light sprinkling of lavender buds.G’Vine Lavender SourCreated by Natalie Bovis, The Liquid Muse2 ounces G’Vine gin1 ounce homemade lavender syrup1 ounce freshly squeezed lemon juiceGarnish: lemon wheel with sage leafShake all ingredients with ice. Strain into a cocktail glass. Place garnish on rim of glass.