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The Provencal

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Makes 1 drink.

This drink comes from the book Speakeasy. It is really special: smooth, delicate, and herbaceous. You can use the infused gin and vermouth in other cocktails and even in cooking. Infuse plenty of each and store then in mason jars or bottles, then you’re only about 60 seconds from a great cocktail.

2 ounces (1/4 cup) Lavender-Infused Gin
1 1/4 ounces (2 1/2 Tbs.) Vermouth de Provence
3/4 ounce (1 1/2 Tbs.) Cointreau
1 orange twist (for garnish)

Pour gin, vermouth, and Cointreau into a cocktail shaker or mixing glass. Add large ice cubes and stir for 40 revolutions. Strain into a chilled martini glass. Garnish with the orange twist. (We like to run it around the rim of the glass before dropping it in.)

About Sharon Damelio

I love to cook and to write–both of which I learned at my parents’ elbows. After graduating from college, I worked at Fine Cooking magazine as the Assistant Web Editor. After two glorious years there, I returned to graduate school and now work at WhyHunger, an NYC-based nonprofit that is building a movement to end hunger and increase access to fresh, nutritious food. In the kitchen, I fancy myself the culinary version of an armchair-traveler, but I’m also a devoted baker. Some days, when work is overwhelming and the world seems bleak, methodically creating a batch of bread, cookies, or scones is all the relaxation I need.

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