By Natalie Bovis-Nelsen (AKA: TheLiquidMuse.com)
It’s that time of year again: Summer is peeking out at us from behind the last cold front of the year (we hope), the cherry blossoms are stretching forth fragile, blooming branches, and cocktail menus everywhere are switching over to light, refreshing drinks to suit the season.
Local mixologist Gina Chersevani concocted this cocktail for EatBar, the hip gastro pub that continues to blossom alongside its popular Arlington sibling, Tallula Restaurant. For Mother’s Day, or simply celebrating spring, this tipple will make you feel sunny all over.
1 1/2 ounces Hendrick’s Gin
1/2 ounce Cointreau
Dash cucumber juice
Dash lavender syrup
1/2 ounce fresh lime juice
Dash soda water
Pour first five ingredients into a cocktail shaker, give a quick roll, then pour into an ice-filled Collins glass. Top with soda water.
Gina’s lavender syrup:
One cup water
One cup sugar
1/2 cup lavender flowers
Bring all ingredients to a boil. When the liquid attains a nice caramel color, remove from stove, strain flowers, let cool and refrigerate.