With its lightly floral flavour and pretty lilac hue, the Lavender Me mocktail is an undeniable celebration of spring. Created by Salvatore Calabrese for the Donovan Bar at Brown’s Hotel, who are as inventive with their non-alcoholic concoctions as they are with their signature serves, this delicious and delicate cocktail is the ideal seasonal drink.
Named after the influential 1960s photographer Terence Donovan, the glamorous Donovan Bar is one of Mayfair’s chicest hangouts and offers a tantalising cocktail menu created by mixology maestro Salvatore Calabrese. The Lavender Me recipe below works equally well as afternoon refresher or a non-alcoholic aperitif.
Ingredients
15ml lavender sugar*
15ml lemon juice
1 tsp violet food colouring
125ml coconut water
Method
Fill a chilled glass with crushed ice
Pour all the ingredients into a cocktail shaker, shake and then pour gently over the crushed ice
*To make your own lavender sugar, simply combine 500g caster sugar with two tablespoons of chopped, dried lavender buds in an airtight jar. Store for 2-3 days before using.
To book a table in the Donovan Bar at Brown’s Hotel, please email reservations.browns@roccofortehotels.com or call +44 20 7493 602.
Image credit
Richard Wade
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