The Garden Patch Smash comes from the love for my garden and DRY Sparkling's lavender soda. It is a very fresh, sweet, and delicious cocktail that mixes berries with tequila and this amazing soda that is so much fun to mix with.
Tequila was my initial spirit of choice for this cocktail, though I have also had it with rum and vodka and they are both excellent options as well. If you want to add yet another interesting twist, try mango-infused rum. I know that this seems like an odd contrast, but it really does work and I have yet to decide if I like it better with tequila or rum.
The raspberry-lavender syrup is just as easy as any simple syrup and I've included the recipe below. It is a very useful syrup that I use all summer long for creating fresh sodas with and without the booze.
DRY's lavender soda is a must for this cocktail because it adds another layer of the fragrant herb to the mix and is not sweet like so many soda. If you cannot get DRY right away (you can order it online), then I would recommend club soda as a last resort, though you will be missing out on the extra lavender.
- Muddle the blueberries and syrup in a highball glass.
- Add tequila and lime and fill with ice.
- Add acid phosphate and fill with lavender soda.
- Stir well.
- Garnish with a variety of berries.
Using Acid Phosphate
Though optional, I highly recommend using acid phosphate in this drink. I first read about this magic ingredient from Darcy O'Neil's Fix the Pumps book and have been enjoying it in homemade phosphates ever since.
I liken acid phosphate to the effect of bitters in drinks: just a few drops will make an amazing difference and bring the drink into balance.
O'Neil sells a recreation of this old-time soda fountain ingredient under the Extinct Chemical Company brand directly from his Art of Drink website. Use it in sodas and citrus cocktails to add a subtle flavor enhancement and, when you first get it, do a taste test to experience the difference yourself.
*To Make Raspberry-Lavender Simple Syrup
- Muddle the raspberries to release their juice and set aside.
- In a saucepan, bring water and sugar to a boil, stirring constantly until all of the sugar is dissolved.
- Reduce heat, add raspberries and lavender, cover and simmer for 5 minutes.
- Remove from heat and allow to cool and steep for about 2 hours. Check the flavor intensity and, if desired, allow to rest for longer.
- Fine strain to remove all of the lavender and berries.
- Pour into a bottle with a tight-sealing lid and store in the refrigerator. The syrup will be good for up to 2 weeks.
Makes about 2 cups.