Let’s kick things off with a simple syrup recipe. Syrups are excellent way of carrying all manner of flavors into a variety of cocktails. In this case we were trying to develop a syrup that could add a distinctly floral note to some cocktail concepts we’d been playing around with. The process we’ve opted for is to create a tisane from the flowers, which helps to draw out some of the more bitter vegetable characteristics in addition to the floral aroma, which we then strain and add cardamon and orange peel, before boiling again. The cardamon has a floral, lemon-peppery flavor which works particularly well with the flowers.

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Chamommile & Lavender Syrup

4 Tsp Dried camomile
4 Tbs Dried lavender
1 ½ Tbs Cardamom pods
⅔ Orange worth of fresh peel
2 Cups of sugar
2 Cups of water

Steep camomile and lavender in a small saucepan with 2 cups of boiling water. Briefly bring back to the boil (30s – 1m) with the herbs still infusing, and then remove from the heat and strain. Bring back to a boil and add the cardamom and peel and allow to simmer for a few minutes. Add the sugar and remove the peel, stirring until dissolved. Leave the cardamon to steep for at least 20 minutes as the mixture cools, before removing.
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