Texas Lavender Daiquiri
- Complexity: easy
- Railean White Rum
- Lime Juice
- Texas Lavender Syrup
- • 1½ oz Railean White Rum
• ¾ oz Lime Juice
• ½ oz Texas Lavender Syrup
Shake and strain into a cocktail glass. Garnish with a lavender sprig.
To make lavender syrup combine 2 cups sugar and 2 cups water in a saucepan. Bring syrup to a boil over medium heat and cook for 10 minutes, reducing the water and sugar to a syrup. Add 12 - 14 sprigs of fresh Texas lavender (dried lavender is an acceptable substitute) and allow to boil for 2 minutes. Remove sauce pan from stove and allow syrup to cool at room temperature. When cool strain lavender out and store in the fridge. The syrup should keep for two weeks. If desired, add a shot of vodka (or Railean rum) as a preservative.
This recipe was sent to us courtesy of Bobby Heugel, owner/mgr. of Anvil Bar in Houston, Texas.
Muddle grapefruit, cucumber & mint. Fill a cocktail shaker with ice, add rum, juice and simple syrup. Shake it up! Add a splash of lemon-lime soda and strain into a tall glass. Garnish with cucumber slices.