Made with mildly malty, barrel-aged genever (gin’s predecessor), this take on a Hot Toddy from Christopher Buckley, co-owner of Branch OFC in Brooklyn, is like spring thaw in a glass. Though the drink is still hot and cozy, the addition of lavender simple syrup brings some brightness and florality to the cocktail, calling to mind that first day of melting snow, when it’s still cold but spring is most certainly in the air. “Lavender lightens up the genever,” Buckley says. “It pulls everything up.” Bring the mug to your nose, breathe in (not too deeply, there is a good slug of booze in there, after all) and know that warmer days are on their way.
1.5 oz barrel aged genever
.5 oz Lavender Syrup
.5 oz lemon juice
hot water, to top
- Add genever, lavender simple syrup and lemon juice to a glass mug.
- Top with hot water and stir.
1 Cup Sugar
1 Cup water
1 tbsp lavender blossoms
- Add water and sugar to a pot and heat, stirring, until sugar dissolves. Do not let the mix boil.
- Remove from the heat, add lavender blossoms and let steep for 30 minutes.
- Strain, bottle and store in the refrigerator.