- 12 lavender stems, leaves removed
- ½ cup Lavender-Rosemary Syrup
- ¼ cup Lavender Sugar Rim
With a pastry brush, gently coat each lavender stem with lavender syrup, and then roll it into the Lavender Sugar Rim. Let dry on wax paper for a couple of hours.
Try with: Lavender Gin Sour
These recipes and notes are from a wonderful new book called Edible Cocktails: From Garden to Glass—Seasonal Cocktails with a Fresh Twist by Natalie Bovis, the Liquid Muse, F+W Media, April 2012.