Lavender Mojito by the girl & the fig

Recipe by: Jerry James Stone | Written March 20, 2013

Last year I spent time with some really amazing people including Sondra Bernstein and her crew from the girl & the fig, the fig cafe and ESTATE, all located in Sonoma Valley.

Pictured below are Sondra and Chef John at the Imagery Estate farm. The beets that Sondra is holding made their way into a very tasty beet and carrot juice cocktail enjoyed by us later that day. But Sondra admits, they haven’t gotten it all figured out just yet. This is a learning process. For example, the farm is booming with leeks at the moment and therefore, so is the menu at all three restaurants (oops!). Next time around they will pace out their plantings to better balance the menu.

Sondra and John from the girl and the fig

This post originally appeared on KQED’s Bay Area Bites.

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Ingredients

4 ounces light rum
20 fresh mint leaves
2 limes, juiced
2 ounces Lavender Simple Syrup
Club soda
fresh lavender, for garnish

Total Time:

5 minutes

PREP
5 minutes
INACTIVE
COOK
Servings:
2 Lavender Mojitos 
Recipe Type:
 
Diet:
Vegetarian
  1. Add torn fresh mint leaves to a pint glass.

     
  2. Add lime juice and lavender syrup and muddle the ingredients.

     
  3. Add ice, the rum and give it a shake.

     
  4. Top it off with the club soda and some fresh lavender.

     
  5.  

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Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.

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