Amethyst Recipe
peach & lavender infusion, yuzu juice, peach soda, rhubarb
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Ingredients
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Cocktail base
Carbonation & finish
Infusion ingredients (makes ~1 cup)
Rhubarb syrup (makes ~200 ml)
Method
Infusion (make ahead, 24–48 hours)
Prepare fruit
Peel and chop the ripe peach into small pieces to maximize flavor extraction.
Combine and steep
Place chopped peach, 1 tsp dried lavender, 240 ml neutral spirit, and 30 ml simple syrup into a clean jar. Seal and store in a cool, dark place for 24–48 hours, shaking gently once or twice per day to agitate the solids.
Strain and finish
After steeping, strain the infusion through a fine mesh sieve lined with cheesecloth into a measuring cup, pressing solids to extract liquid. Discard solids. You should have roughly 1 cup (≈240 ml). Chill before using. (This yields the 'peach & lavender infusion' called for above.)
Rhubarb syrup (can be made while infusion steeps)
Combine 150 g chopped rhubarb, 120 g sugar, and 120 ml water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Simmer 6–8 minutes until rhubarb is soft and the liquid is tinted pink. Remove from heat, stir in 15 ml lemon juice, and let cool slightly.
Strain the mixture through a fine mesh sieve, pressing on solids to yield syrup. Cool to room temperature, then refrigerate. This yields roughly 150–200 ml rhubarb syrup; measure 30 ml for each cocktail.
Cocktail assembly
Chill a Collins or highball glass by filling with ice and setting aside while you prepare the drink.
In a mixing glass or shaker filled with ice, combine 45 ml yuzu juice, 30 ml rhubarb syrup, and 45 ml (approx.) peach & lavender infusion. If your infusion is very strong or spirit-forward, reduce to 30 ml and top with an extra 15 ml peach soda or sparkling water to balance. Stir gently for 10–12 seconds to chill and integrate (do not over-dilute).
Dump the ice from the chilled serving glass and add fresh ice. Strain the chilled mixture into the glass.
Top carefully with 120 ml chilled peach soda. If needed to adjust sweetness or fizz, add up to 30 ml sparkling water. Give a very gentle stir (1–2 turns) to combine without losing carbonation.
Garnish with a thin peach slice on the rim and a small sprinkle (≈1 tsp) of culinary lavender buds on top for aroma. Serve immediately.