Coconut lilac Gin fizz
Lilacs are one of our favorite parts of spring. The colorful, fragrant flowers are not only beautiful to look at, but they are edible! Lilacs can add a sweet, herbaceous flavor to drinks and popsicles.
We find that coconut and lilac are fast friends. This plant-based fizz recipe is a frothy, delicious floral celebration of all things spring.
INGREDIENTS
1.5 Ounces Empress 1908 Indigo Gin
.75 Ounces Lilac Simple Syrup (see below)
.75 Ounces Canned Coconut Milk
.75 Ounces Fresh Squeezed Lime Juice
Splash of Club Soda
STEP 1 - Prepare the Lilac Simple Syrup
INGREDIENTS
1/2 cup table sugar (any standard refined white sugar will do)
1/4 cup water
3-4 cups trimmed and rinsed lilac florets
This recipe uses a rich simple syrup, meaning the sugar:water ratio is 2:1.
Harvest about 4 bunches of lilac flowers. The best time to harvest them is when about 3/4 of the flowers are open, and 1/4 of them have yet to open up; you want the newest, most fragrant bunches of flowers to really capture that lilac flavor.
Separate the florets from their stems. The stems tend to be bitter, so remove as much of the green portion as possible, then rinse the florets thoroughly to remove any potential critters. Once rinsed, pat them down to remove additional moisture.
Add the sugar and water to a small saucepan and stir. Once incorporated, add the lilac florets and bring the syrup to a boil, stirring frequently and watching carefully to ensure the mixture doesn’t burn. Once it comes to a boil, immediately turn the burner off, cover, and let the mixture steep for 5-10 minutes. Taste to ensure it has a robust lilac flavor and let it steep for longer if needed, then strain out the flowers.
Lilac syrup is best enjoyed right away, but will keep in the fridge for about a week. Let it cool before assembling your cocktail.
STEP 2 - assemble your cocktail
Add the coconut milk and lilac syrup to a cocktail shaker and give it a good stir.
Add in the gin, lime juice, and a few ice cubes and shake for 1-2 minutes.
Strain and pour into a high ball or collins glass - we like to pour ours over crushed ice, but you can use cubes if preferred. Fill the glass 3/4 of the way with the cocktail, then add a splash of Club Soda (this is what makes the delicious frothy fizz).
Garnish with a small bunch of lilacs and a lime and enjoy!
*note - using Empress 1908 Gin is what gives this cocktail it’s lilac color. Empress gin is infused with butterfly pea flowers, which turn from a pretty blue color to purple when acid is added (i.e. lime juice).
If you do not wish to purchase special gin for this recipe, you can add a few blueberries to your simple syrup mixture, but be careful not to overdo it and cancel out the delicate lilac flavor.
If you prefer a sweeter cocktail, add an ounce of syrup rather than the .75 called for in this recipe.
