We served these gin based cocktails, along with appetizers, at the start of a dinner we had donated at a charity event.
Once our guests had their fill of pickled shrimp and cheese with house made savory shortbread, we ushered them downstairs to the wine cellar, where we served the rest of their meal.
MAKE LAVENDER ICE
In a saucepan, bring 1 quart of water to a boil with 4 teaspoons of dried lavender flowers, remove from heat and let steep 5 minutes. Strain through a fine mesh sieve into a large ice cube tray and freeze solid.
In a mixing glass, stir 1 ounce gin, 1 ounce Campari and 1 ounce Campano Antica Sweet Vermouth with regular ice, then pour over a lavender ice cube in a rocks glass.
Recipe adapted from The Wall Street Journal, August 2013
1 1/2 ounces gin
1/2 ounce fresh lemon juice
1/2 ounce Creme de Violette
1 teaspoon maraschino liqueur
Stir all ingredients with ice and strain.
Recipe adapted from Rothman and Winter Creme de Violette