The Amethyst Tryst Lavender Martini is next up in a series of cocktails inspired by gemstones. These just keep getting better and better, and this one was so delicious I ended up drinking three of them once I nailed down the recipe (I ended up drinking the last one in a large glass with seltzer, which I definitely recommend if you like weaker cocktails…or are just a lush like me and you don’t want to get too drunk in the middle of the afternoon on a Tuesday.)
Lavender is one of my favorite scents. I use it in my essential oil diffuser. My body wash is lavender scented, as are pretty much all of my detergents and soaps. It is almost criminal how little I use it to flavor my cocktails. That, thankfully, is changing. I’m experimenting with infusions, homemade syrups, and even a batch of bitters.
However, while I tinker around with all that, I went ahead and bought myself some Monin Lavender Syrup and made this delicious Lavender martini inspired by amethyst.
Amethyst is a gorgeous purple precious stone that used to be just as valuable and prized as rubies, diamonds, and sapphires. Amethyst actually means “not drunk” in Greek, as the Greeks thought amethyst could prevent you from getting white girl wasted at toga parties.
So, it seems like the whole amethyst plan didn’t really work out for the Greeks, known for being, ahem, a little bit wild at their parties. And there is no actual amethyst in this lavender martini. There is vodka, which comes from the Greek word meaning to “cause nachos and naps to happen to cocktail recipe creators”. (Not really.)
Ingredients: 1/4 cup lavender syrup, 1/4 cup vodka, 1/2 tsp citric acid (or the juice of 1/2 lemon should work), 3 packets unflavored gelatin.
I like the citric acid because it adds the necessary sour punch that keeps the lavender from tasting like soap. It sounds scary, but it works really well, is derived from citrus fruits, and is nothing to fear.
The technique for these edible gems is the same as the other cocktails inspired by gemstones, so feel free to skip the rest if you’ve mastered it already. If you’re new, this seems like a lot of work, but it’s surprisingly easy.
Combine lavender syrup, vodka, and citric acid in a microwave safe bowl.
Mix in 3 packets of unflavored gelatin. You want to continuously stir while slowly sprinkling the gelatin powder in, being careful not to let any lumps form.
Pro Tip: Use a spoon instead of a whisk. A whisk will introduce air into the mixture which will result in cloudy diamonds.
Let the mixture rest for 5-10 minutes to allow the gelatin to absorb the liquid. Mine became a paste like texture.
While it rests, take your Gem Molds (Amazon link) and give them a very light coating of vegetable oil. I used my freshly washed fingers lightly dipped in the oil.
Pro Tip: Coating the molds (lightly!) in oil will make the edible amethyst pop right out and give the gems a nice glossy sheen.
Take your rested lavender goo and pop it in the microwave for about 1 1/2 minutes. Keep an eye on it, as it will become very frothy and expand right out of the bowl. This will result in a very messy microwave (trust me).
Take your hot gelatin and put it in the fridge for just a few minutes. A foamy substance should form at the top. Use a spoon to skim the foamy gunk off. This step is technically optional, but your amethyst gems will be cloudy if you skip it.
Carefully fill your molds. I used a food syringe (Amazon link) to make sure I didn’t spill. Pop the mold in the freezer for about 20 minutes and carefully remove.
To serve I used a metal garnish pick and skewered the edible amethyst. Carefully place it on you lavender martini and enjoy!
The edible amethyst will keep for at least a week (probably a lot longer, but I always end up eating mine fairly quickly) if kept in an airtight container in the fridge.