French Lavender Cocktail Adventure

The old French men thought we were crazy. I remember their amused expressions as our young co-ed American college student group played pétanque at a park in Southern France. Someone brought pastis that we diluted with water and sipped surreptitiously.

Nobody cared who won. What stuck with me was that feeling of easy-going enjoyment. The Mediterranean sun shining, ice melting in a tall glass, relaxed smiles all around. That, to me, is the Midi.

Another thing that I’ve never forgotten about the region is how the air smelled uniquely like warm rosemary, thyme, and the other hardy plants growing wild near trails that lead to limestone cliffs. I loved — and still love — the dried lavande de Provence soaps and sachets.

Early on when Guillaume and I first got together, I had an abundance of lavender: a whole packet of dried edible lavender flowers from a local Boulder spice shop and a full bottle of purple store-bought lavender syrup. Guillaume was on a simple syrup-making kick so we developed some using the dried lavender.

We also had Lillet Rosé on hand from a gin-based Martha Stewart cocktail. Together, the two of us invented a lavender-forward cocktail featuring vodka that Guillaume dubbed “American Midi” in a nod to its roots. We tend to enjoy this drink during the summer, especially while watching the Tour de France.

This year we sipped on the cocktail as the Tour made its way around Nîmes for Stage 16. Next best thing to actually being there.

American Midi

Makes two cocktails

2 oz. high quality vodka such as Tito’s
3 oz. Lillet Rosé
¾ oz. homemade lavender simple syrup (see below)
¼ oz. store-bought lavender syrup such as le Sirop de Monin
Squeeze of fresh lemon juice
3 ice cubes
Lemon peel for garnish

Make lavender simple syrup: In a small saucepan add ½ cup water and 1 generous teaspoon of edible dried lavender flowers. Bring to a boil, lower the heat, and simmer for 10 minutes or until fragrant. Strain the water into a measuring glass and top off with water so you have ½ cup again. Return the water to the pan, add ½ cup of granulated sugar, and heat over medium until dissolved completely.

Pour the warm syrup into a glass container, allow it to cool, and then cover and refrigerate before using. It will usually keep for a couple of weeks or more. If you spot any cloudiness in the syrup, however, toss it and make a fresh batch.

Garnish each of the two glasses with a long lemon peel.

Measure out and add the syrups, vodka, and rosé to a Boston shaker. Squeeze in some lemon juice and add the ice cubes. Cover and shake for about 15 seconds. Strain into two glasses.

Santé!