Lavender Fog Recipe

Name: The Back Abbey Of St. Bernardus Lavender Fog Recipe
Cook time: 45 min
Total time: 45 min
Yield: 1 servings
Cuisine: Cocktail
Ingredients: 1.5 cups white rum (base for infusion); 3 to taste Earl Grey tea bags; 1 tsp dried culinary lavender buds (optional extra for aroma); 0.5 cups mild honey (such as clover); 0.5 cups water; 1 tsp dried culinary lavender buds; 2 oz Earl Grey-infused rum (prepared); 0.75 oz lavender honey syrup (prepared); 0.75 oz fresh lemon juice; 0.5 oz orgeat (almond syrup) — note: contains tree nuts; 1 each egg white (large); 2 dashes lavender bitters (or floral bitters); 1 cup ice (for shaking); 1 each dried lavender sprig or lemon twist (garnish)

Inspired by The Back Abbey Of St. Bernardus

Time45m

Serves1

Earle Grey Infused Rum + Lavender Honey + Fresh Lemon + Orgeat + Egg White + Lavender Bitters (CONTAINS TREE NUTS)

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Ingredients

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Lavender Earl Grey Infused Rum

1 1/2 cups white rum (base for infusion)

3 to taste Earl Grey tea bags

1 tsp dried culinary lavender buds (optional extra for aroma)

Lavender Honey Syrup

1/2 cups mild honey (such as clover)

1/2 cups water

1 tsp dried culinary lavender buds

Cocktail

2 oz Earl Grey-infused rum (prepared)

3/4 oz lavender honey syrup (prepared)

3/4 oz fresh lemon juice

1/2 oz orgeat (almond syrup) — note: contains tree nuts

1 each egg white (large)

2 dashes lavender bitters (or floral bitters)

1 cup ice (for shaking)

1 each dried lavender sprig or lemon twist (garnish)

Method

Lavender Earl Grey Infused Rum

Steep tea in rum (quick infusion)

Place 1.5 cups white rum in a clean jar. Add 3 Earl Grey tea bags and 1 tsp dried lavender buds (optional). Seal and let steep at room temperature for 2–4 hours, tasting every 30 minutes after the first hour until the desired bergamot/lavender balance is reached. Strain through a fine-mesh sieve or coffee filter into a clean bottle. Refrigerate; keeps 2–3 weeks. Use 2 oz per cocktail.

Lavender Honey Syrup

Make lavender honey syrup

Combine 0.5 cup honey and 0.5 cup water in a small saucepan. Add 1 tsp dried lavender buds. Warm over low heat, stirring until honey dissolves and mixture is just under a simmer (do not boil). Remove from heat and let steep 15–20 minutes. Taste and strain out lavender into a jar. Cool. Store refrigerated up to 2 weeks. Use 0.75 oz per cocktail.

Cocktail Assembly

Dry shake

Chill a coupe or Nick & Nora glass by filling with ice or placing in freezer. In a cocktail shaker, combine 2 oz Earl Grey-infused rum, 0.75 oz lavender honey syrup, 0.75 oz fresh lemon juice, 0.5 oz orgeat, 1 egg white, and 2 dashes lavender bitters. Without ice, dry-shake vigorously for 20–30 seconds to emulsify the egg white and build foam.

Wet shake and strain

Add about 1 cup of ice to the shaker and shake vigorously for another 15–20 seconds to chill and slightly dilute. Double-strain through a fine mesh into the chilled coupe to remove ice chips and any lavender particles.

Garnish and serve

Spritz the foam lightly with 1 additional dash of lavender bitters if desired, or dot 2 small drops and use a toothpick to create a simple pattern. Garnish with a dried lavender sprig or a lemon twist. Serve immediately.