1/4 oz Crème Yvette
1/4 oz St. Germain elderflower liqueur
Pour into a champagne flute and top up with champagne or prosecco.
Most summers I rush to my red currant bush in July to pick those gorgeous red jewels as soon as they are ripe, to use them in jellies, jams and syrups. This was not one of those summers. Various things have kept me out of the garden this year, and I have left the currants to the birds and the aphids. But today they beckoned, and I gathered enough to muddle for cocktails. After I gathered them I walked past my lavender patch, which is rather splendid this year. This is the result.
1/8 cup cleaned red currants
Flowers from two stalks of lavender
1/4 oz simple syrup
1/2 oz freshly squeezed lime juice
Muddle the lavender, currants, simple syrup and lime juice together in a cocktail shaker. Add ice. Add:
2 oz gin
1/4 oz Crême Yvette
Shake well. Fine strain into cocktail glass. Garnish with lavender sprigs.