Damien mixes: Lavender

© Damien Guichard

Lavender in cocktails often gets a bad rap — soapy, perfumy, maybe a tad artificial. But despite its polarizing reputation, I've got a soft spot for lavender. Growing up in the south of France, its flavor brings me right back to those sun-soaked fields.

One scent that really takes me back is the smell of burnt lavender during the summer harvest. As lavender is harvested every summer, it is taken to lavender distilleries and turned into all sorts of extracts and essential oils. It's like a countryside memory etched in my mind.

Now, let's talk Aviations. They've been labeled as unappealing, but why settle for boring when you can jazz it up with burnt lavender? Since fresh lavender isn't always on hand, we'll use dried lavender for this recipe. Here’s how to infuse that lavender goodness into oil using a torch:

© Damien Guichard

Burnt Lavender Infused Oil:

• Grab 10g of dried lavender.
• Spread it out on a non-flammable surface and torch it at an angle until it’s nicely toasted, not incinerated!
• Let the toasted lavender sit in 150g of organic neutral oil (sunflower works great) for 24 hours at room temp. If you have a vacuum sealer, awesome; if not, any airtight container will do.
• When it’s done, strain the oil through a coffee filter to get rid of any bits.

Recipe for an "Aviation with a Twist"