Feather & Folly Gin is built for citrus. Its bright botanical profile lifts lemon rather than competing with it, and the floral notes pair naturally with lavender. Set inside real lemon peel cups with a sparkling wine gel, these wedges land somewhere between a French 75 and a brunch centerpiece. Dipped in purple sugar and lavender buds, they are as beautiful as they are easy to prep the night before.
Lavender French 75 Lemon Jelly Wedges
Makes about 12 servings
INGREDIENTS
Lemon Peel Cups
6 lemons, halved lengthwise, pulp removed (reserve juice)
French 75 Gel
2 ounces fresh lemon juice
2 ounces lavender simple syrup (recipe below)
2 packets Knox Gelatin (14 grams)
8 ounces Treveri Cellars Gewürztraminer
3 ounces Feather & Folly Gin
GARNISH
Purple sugar, food-grade lavender flowers
Lavender Simple Syrup
1 cup sugar
1 cup water
3 edible lavender flowers with stems
DIRECTIONS
Lavender Syrup: Combine sugar, water and lavender in a small saucepan over low heat. Stir until sugar dissolves — keep below a simmer. Remove from heat, cool to room temperature, strain and refrigerate.
Lemon Peel Cups: Scoop pulp from each lemon half, keeping the peel intact. Nestle shells cut-side up in a muffin tin to hold them level.
French 75 Gel: Combine lemon juice, lavender syrup and gelatin in a saucepan. Warm over low heat, stirring until gelatin fully dissolves. Remove from heat, stir in gin and sparkling wine, and cool to room temperature.
Fill and finish: Pour cooled gel into lemon shells. Chill for at least 4 hours until set. Slice each half into wedges with a sharp knife. Dip cut edges in a shallow mix of purple sugar and food-grade lavender buds before serving.
