For days you feel like a high proof martini, but want it at a low-ABV price, this middle order ‘tini riff will serve you best.

INGREDIENTS

GROUP A: MEYER LEMON SYRUP

• 6 meyer lemons

• 4 regular lemons

• 3 tsp culinary lavender

• 1/3 cup sugar

• 2/3 cup water

GROUP B: COCKTAIL

• Sliver of fresh ginger

• 1 oz dry vermouth

• 1 oz Cocchi Americano

• 2-3 drops cardamom bitters

• 1/2 tsp meyer lemon syrup

• Ice

• Citrus peel twirl, for garnishing

METHOD

Meyer lemon syrup

• Quarter all the lemons and add to a medium cook pot with all the other ingredients. Bring to a rolling boil, then let the syrup simmer for 15-20 minutes on medium-low heat, stirring occassionally. Ensure that the syrup does not overflow from the pot while boiling.

• Strain into a wide-mouthed jar and discard the solids. Let it cool completely at room temperature. Store in an airtight jar and refrigerate for up to 6 months.

Cocktail

• Chill a small martini coupe for at least 10 minutes in the freezer.

• Muddle the ginger well in a cocktail shaker. Add in all other ingredients except the garnish. Short shake and strain into the chilled coupe. Garnish with the peel.