2 leaves of garden sage
1 ½ ounce WildJune gin
½ ounce fresh lime juice
¾ ounce lavender butterfly pea simple syrup*
¼ ounce of ginger beer
Sprigs of dried lavender
Muddle (mash/crush) sage; add gin, lime juice, and simple syrup. Pour mixture over crushed ice in a copper mule mug, top with a splash of ginger beer, and garnish with sprigs of lavender and sage leaf.
*LAVENDER BUTTERFLY PEA SYRUP
1 ½ cups sugar
1 tablespoon dried lavender
1 tablespoon dried butterfly pea flowers
Bring 3 cups of water to a boil, add sugar and stir until dissolved. Add lavender and butter y pea owers; let steep until the liquid turns a beautiful royal purple color. Allow to cool, and keep refrigerated for up to 2 weeks.
