Western Living Magazine
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Enjoy a refreshing floral sipper that's a nod to the West Coast, from the new "Okanagan Eats" cookbook.
Making the pilgrimage to the Okanagan to eat and drink and eat some more is a summer tradition for a good chunk of Western Canadians—but thanks to the new Okanagan Eat cookbook, which spotlights iconic local dishes from the region’s best chefs, we can dig into OK flavours year-round.
Recipes from Okanagan Eats by Dawn Postnikoff and Joanne Sasvari
At Legend Distilling, the Doctor’s Orders Gin is good for what ails you. This contemporary-style gin flavoured with local apple, elderberry and lavender notes is designed to work in a G&T, martini or negroni, but it might be at its best in this refreshing summery cocktail. The base ingredients—the lavender tea, lemonade and simple syrup—can all be made ahead of time and kept on hand to serve whenever the thirst takes you.
4 cups water
½ cup culinary lavender, cleaned and sifted
Bring water to boil in a saucepan. Stir in lavender. Remove from heat and let steep for 30 minutes. Strain, then allow to cool to room temperature.
Transfer to a glass jar or pitcher and chill until needed. Tea can be stored in the fridge for up to 2 weeks.
4 cups lavender tea (see recipe above)
½ cup simple syrup
½ cup lemon juice
Combine all ingredients in a glass jar or pitcher and mix well. Refrigerate for up to 5 days.
1 oz Doctor’s Orders Gin
3 to 4 oz lavender lemonade base (see recipe above)
Lemon peel, for garnish
Sprig of lavender, for garnish
Fill a rocks or Collins glass with ice. Add gin and top with lavender lemonade base. Garnish with lemon peel and lavender.
If you’re serving a crowd, fill a pitcher with ice, add 8 ounces gin and top with lavender lemonade mix. Serve in punch cups or rocks glasses.
This story was originally published in the September 2023 print issue of Western Living magazine.
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