This Spring-y cocktail features lemon poppyseed syrup – my new obsession! If you’ve ever made orgeat, it’s the same basic process, and instead of adding orange blossom water, I added the juice of a lemon. The result is a delicious syrup that tastes just like the muffins, and pairs perfectly with blackberry and lavender on a Spring afternoon.
- 2 oz blackberry-infused vodka
- 1 oz lemon juice
- 1 oz kombucha (I used GT’s Kombucha, Original)
- .75 oz lemon & poppyseed syrup
- 1 tsp lavender
Add all ingredients to a shaker with ice and shake until chilled. Fine strain into a chilled glass. Garnish with tulip petals and a blackberry.
Glassware by Hospitality Glass