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Lavender Margarita

Lavender Margarita

Lavender Margarita

Lavender might sound like an odd ingredient to add to a Margarita, but the fragrant bouquet of floral lavender from the bitters is Voodoo Magic all of it’s own.   More than just an aromatic additive, lavender is an herb which finds itself as a member of the mint family. The plant is native to Europe, Africa, India and the Mediterranean.

You might find it growing wild in the US as a local garden escapee.  Lavender is being used as a food item more so than ever.  Especially in high end restaurants across the USA, lavender has found uses as a part of salad dressing, marinades and garnishes.

While the flower petals are purple, they turn an eerie green when combined with high proof liquor – did you hear that Nuclear and Molecular Mixologists?  Color changing action.  Lavender might be the 80′s retro Hyper-Color T-Shirts cocktail of this decade.  Go crazy, have fun.

The Lavender Margarita, Intensely floral and not the least bitter, this has a wonderful fresh lightness, and a  magnificent nose of lavender with hints of ginger and orange.  You’ll keep sniffing this elixir until the last drop.  If you can’t find Lavender bitters, the recipe to craft your own is below.

Lavender Margarita

2 Ounces Voodoo Tiki Platinum Tequila

1 oz Fresh Lime Juice

1 oz Agave Nectar

4 dashes Lavender Bitters

Combine all ingredients in a shaker with ice and shake well.  Serve on the rocks or Mar-Tiki style.

 

 

 

 

Lavender Bitters Recipe

Bitters are a distillation of aromatic herbs, barks, roots and plants, steeped in alcohol in order to impart intense flavor and aroma to the liquid.  Bitters are generally used in small amounts such as dashes and quarter teaspoons to enhance the flavor cocktails.  Not all ingredients that would commonly be called “bitters” actually contain a “bitter” element, which can sometimes make the name a misnomer.

Lavender Bitters Recipe
6 oz Wray & Nephew Overproof Rum
1½ Cup by Volume  Dried Lavender Blossoms
1 oz Fresh Sliced Ginger
2 tsp Dried Orange Peel or Dried Lime Zest to Preference
6 cloves

Heat the cloves for 2 minutes over light heat, keeping them moving in a shallow pan.  Combine all ingredients in an airtight jar and seal.  Allow to steep in a cool dark place for four to six week checking often.  Store in an airtight jar to avoid evaporation.

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