Long Weekend
created by Lynnette Marrero
Ingredients
- 1 ounce Zacapa rum
- 1/2 ounce lemon juice
- 1/2 ounce blackberry/lavender honey syrup directions to make syrup below
- Champagne or dry sparkling wine
- blackberries and lemon twist for garnish
- 10 blackberries for syrup
- 1 cup honey
- 1 cup water
- 6 teaspoons culinary (edible) lavender available at natural foods store
Instructions
- Add Zacapa rum, lemon juice, and blackberry/lavender honey syrup to a cocktail shaker.
- Add ice to shaker and shake until chilled.
- Strain over ice into a rocks glass.
- Top with Champagne and garnish with a lemon twist and blackberries.
- To make lavender/blackberry honey syrup: Place 10 blackberries in a pot and muddle. To the pot add 1 cup of honey and 1 cup of water and 6 teaspoons of culinary lavender. Bring to a boil and then reduce heat to medium, then simmer, stirring occasionally to dissolve sugar and until you smell the lavender. Strain into a container (I use a mason jar), cover. Store in the refrigerator. It will keep for two months.