2 oz. Ford’s Gin
¼ oz. Lazzaroni Fernet
¼ oz. Lavender syrup
Combine gin, Fernet, and syrup in a pint glass with plenty of ice. Stir with a bar spoon until the wash line comes up an inch from the top of the glass. Temper a large ice cube for 30 seconds and place in a rocks glass. Pour over the chilled cocktail. Garnish with an orange twist.
*For Lavender syrup:
Combine 8 oz. (by weight) white sugar and 8 oz. (by weight) water in a pot and bring to a boil. Heat until the sugar has just dissolved. Add in .4 oz. dried lavender (by weight) and let stand at room temperature until it has cooled off all the way. Refrigerate overnight and strain out the lavender the next day.
The cocktail team—Melissa Lambert, Macks Collins and Bryan Kidwell—at Piccalilli in Culver City, CA, created this recipe.