I love martinis and I love lavender so it was just a matter of time until I would blend the two together to make a delicious summery Lavender Martini. I took all the required ingredients to my rooftop patio and photographed them on the green/turquoise glass table. You can see the set up and the equipment below.
4 oz Vanilla infused Gin:
-Bombay Saphire Gin
I infuse my own gin which could not be simpler to do; Slice a few vanilla beans and add to your gin. Soak for about two weeks depending how stung you like it and how many beans you added in the mixture.
1 oz Lavender Syrup:
-1 teaspoon dry Lavender Buds
-1 cup Organic Fine Sugar
I grow my own lavender and love to make recipes with it. To make Lavender Sugar, simply bring the buds, sugar and water to a simmer and let it cool. Once cooled strain the buds out.
-1/2 oz Lemon
-Lavender Sprig for garnish
Shake well all the ingredients in a martini shaker with ice, pour in a glass and garnish with a lavender sprig. Let me know how you like it.
- Hasselblad 500
- Phase One digital back
- 1 GT5531S Gitzo tripod
- 1 Acratech GP-S Ballhead
- 1ML120 Manfrotto LED Light
- 1 ML240 Manfrotto LED Light
- 1 ML360HP Manfrotto LED Light
- 2 Small Hydrostat Arm
- 2 386B nano clamps
- 2 Black Alu Mini Compact Stand AC 6’9″ 4 Sections, 3 Risers
- 1Spring Clamp with shoe flash
You can see the post on Manfrotto School of Xcellence HERE.