Blueberry Lavender Vodka

Ingredient Spotlight

Dried culinary lavender

Dried culinary lavender (often Lavandula angustifolia) is the food-grade form of lavender used in syrups, baked goods and infusions; it originates from the Mediterranean (notably Provence, France) and has a sweet, floral, slightly herbaceous and lightly camphor-like aroma. It’s more potent than fresh lavender, so it’s used sparingly to add a perfume-like floral note. You’ll find it at specialty spice shops, gourmet groceries, some farmers’ markets, or online — avoid ornamental lavender sold only for fragrance. Good substitutes are a small amount of lemon zest plus a touch of vanilla for sweetness or a tiny pinch of dried rosemary for an herbal note if you want to skip the floral flavor.

Ingredient Spotlight

Fresh sprigs of lavender or mint (for garnish)

Fresh lavender sprigs are the fresh flowering stems of culinary lavender and provide a mild floral aroma and decorative touch; fresh culinary lavender is less common in mainstream U.S. supermarkets though mint (offered as the alternative in your list) is widely available. Fresh culinary lavender can be sourced at farmers’ markets, specialty produce shops, or by growing your own; if unavailable, use fresh mint, rosemary, or lemon balm sprigs as attractive, flavorful substitutes. When using lavender as a garnish, ensure it’s labeled culinary-grade to avoid pesticide residues.