Ever so often we head west and anchor ourselves down in the State of Colorado. Last fall when settling into a weekly resident in Mancos, Colorado I scuffled through Ansley’s stash of readable material and found Edible Magazine. From there started a lengthy conversation and sharing of regional recipes. The premise of Edible Magazine is to feature a region and its local, seasonal culture. (There is not one for Western NC just yet but I am definitely keeping my eye out!) I always enjoy chatting with Ansley about food, gardening and babies! Just our thing!
There were some specific recipes that caught my eye that had been shared in the spring edition of Edible San Juan Mountains. (Mancos is located in the San Juan Mountain region of CO) Excited to share Ansley’s hubs, Barry, headed to the printer to make copies for me. For nearly six months now I have been looking for an excuse to make this drink, The Green River Martini. It is infused with Honey Lavender Simple Syrup. Seriously.
When our beach trip arose and our friends, the Wheeler’s, agreed to join us for one of the two weeks I knew I had found my excuse. We headed out to the yard and picked 4 cups of fresh lavender and set it out to dry (makes two cups). Packed the lavender and the honey and loaded it to the Outer Banks. Week one consisted of making the simple syrup and letting it marinate. It smelled exactly like it was going to taste. Floral, light, heavenly.
The martini itself is a bit complicated in flavor but over ice it mellowed out and was pleasant to sip on a warm afternoon. But the syrup has many purposes. The best I’ve experienced thus far is over vanilla bean ice cream (yes!) or dolloped in a warm cup of green rice tea. The taste of lavender is delicate and floral and purely satisfactory. A pleasant way to embrace summer.