from the garden shed - cooking with culinary lavender
(collaboration)
Our good friend Catherine at From the Garden Shed grows beautiful - and delicious! - lavender at her farm in Pemberton, BC. She recently asked us to add our kombucha to a recipe she was working on for a blog post all about cooking with culinary lavender. Below is an excerpt of that post featuring Spark Kombucha’s Ginger Root kombucha. You can read the full post and download the recipes on From the Garden Shed’s website.
Lavender Moscow Mule
Tara O’Grady Photography courtesy of From the Garden Shed
Fun Fact: I have never been one to drink alcohol and may have a cocktail or glass of wine a few times a year for a special occasion. If I choose a cocktail, it will likely have vodka in it (Ukrainian heritage coming through again). I had my first Moscow Mule on my Mom’s 75th birthday. I loved that it came in a chilled copper cup, had a lovely ginger flavour, and the garnishes were so festive!
Moscow Mules usually have ginger beer added to them, but instead, I have substituted Ginger Root Kombucha. The reduced alcohol keeps me on my feet, and I love the added benefit of probiotics from the ‘bouch. I want to thank Ellen from Spark Kombucha in Squamish for supplying her Kombucha for this blog’s photoshoot. The lavender essence comes from lavender simple syrup recipe using our culinary lavender buds, sugar and water. The soft sweet flavour softens the sharpness of the vodka and compliments the ginger.
Cheers!