Blueberries, raspberries, and strawberries are juicy and delicious on their own, and even better together. Three local chefs bounced the berries into an entrée, cocktail, and dessert to create the ...
- 1 ounce lavender simple syrup, prepared the night before; directions included below
- 4 raspberries
- 10 blueberries
- 2 large blackberries
- 1 large strawberry
- Juice of one lime
- 1 ounce vodka*
- 1/2 ounce elderflower liqueur, such as St. Germain
- Soda water
- Mint leaves to garnish
- *Editor’s Note: Bennitt recommends American Harvest Vodka because it’s organic.
- To prepare the lavender simple syrup, bruise 1/4 cup dried lavender in a plastic bag with a rolling pin. Bring 1 cup sugar and 1 cup water to a boil. Stir until sugar is dissolved. Add lavender and simmer for 5-10 minutes. Cool slightly, then blend until smooth. Refrigerate overnight; strain into a bottle. The mixture will keep for 4 weeks in the refrigerator.
- Muddle raspberries, blueberries, blackberries, strawberry, lime juice, and 1 ounce of lavender simple syrup.
- Combine fruit mixture, vodka, and elderflower liqueur in a drink shaker with ice. Shake to combine.
- Strain, and serve in a Collins glass over ice, topped with a splash of soda. Garnish with mint leaves.
Recipe by Bartender Tanya Bennitt, Bistro 19.
Photograph by Michael Fornataro / Styling by Samantha Casale