Lavender Bitters (adapted from Blotto.com)

    8 oz vodka, 100-proof 
    1 cup dried lavender
    2 slices of fresh ginger
    1½ teaspoon dried orange peel
    4 cloves
    1 teaspoon cane sugar syrup

In a small glass or plastic container that has a tight-fitting lid, throw in everything except the syrup. Put the lid on the container and put it somewhere dark and cool. Let it hang out for a week. Open it. Stir. Look at how brown everything is now. The lavender looks like brown rice now. Cool. Put the lid back on and store for another week.

Place a fine-mesh strainer over a small bowl. Pour the lavender mixture into the strainer. Press the mixture with the back of a large metal spoon. Or use a spatula. You’re forcing out all of the bitter goodness from the mixture.

Discard the remnants of the lavender mixture.

Add the syrup to the bitters. Stir.

Ergebnis: Fail, stechend chlorophyllig und wenig Lavendel. Schade. Dann heißt es doch in den sauren Apfel beißen und Bitters kaufen.