Lady of the Lake

Lady of the Lake is a beverage that serves 1. One serving contains 3837 calories, 6g of protein, and 4g of fat. For $76.43 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. A mixture of lemon juice, peppercorn, lavender, and a handful of other ingredients are all it takes to make this recipe so flavorful. A few people made this recipe, and 22 would say it hit the spot. It is brought to you by Serious Eats. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 5 minutes. Overall, this recipe earns a solid spoonacular score of 58%. If you like this recipe, you might also like recipes such as Lake Shore Martini, Lake Travis Mud, and West Lake Soup.

Servings: 1

 

Ingredients:

6 tablespoons heather flowers

1 dash lavender bitters (see recipe below)

1/2 tablespoon cardamom

1/2 tablespoon coriander

3/4 ounce honey syrup (see notes)

20 tablespoons lavender flowers

Lemon twist

3/4 ounce lemon juice

1 tablespoon white peppercorn

1 1/2 ounce heather flower-infused vodka (see recipe below)

1 750-ml bottle vodka

1 750-ml bottle 140-proof vodka (Devil's Spring recommended)

Equipment:

Cooking instruction summary:

Procedures 1 To make the lavender bitters: In a jar with a sealable lid, combine overproof vodka and all remaining ingredients. Let steep for one week. Strain before using. 2 To make the infused vodka: In a jar with a sealable lid, combine vodka and heather flowers. Let steep for two days. Strain before using. 3 To make the cocktail: Combine all ingredients in cocktail shaker with ice. Shake vigorously and strain into coupe. Squeeze lemon twist on top of drink and add as garnish.

 

Step by step:


1. 1

2. To make the lavender bitters: In a jar with a sealable lid, combine overproof vodka and all remaining ingredients.

3. Let steep for one week. Strain before using.

4. 2

5. To make the infused vodka: In a jar with a sealable lid, combine vodka and heather flowers.

6. Let steep for two days. Strain before using.

7. 3


To make the cocktail

1. Combine all ingredients in cocktail shaker with ice. Shake vigorously and strain into coupe. Squeeze lemon twist on top of drink and add as garnish.


Nutrition Information:

Quickview
3836k Calories
5g Protein
3g Total Fat
64g Carbs
26% Health Score
Limit These
Calories
3836k
192%

Fat
3g
6%

  Saturated Fat
0.2g
1%

Carbohydrates
64g
22%

  Sugar
18g
20%

Cholesterol
0.0mg
0%

Sodium
25mg
1%

Alcohol
515g
2865%

Get Enough Of These
Protein
5g
11%

Manganese
2mg
110%

Vitamin C
79mg
96%

Calcium
767mg
77%

Vitamin A
2743IU
55%

Iron
8mg
48%

Vitamin K
29µg
29%

Copper
0.33mg
17%

Folate
62µg
16%

Fiber
3g
15%

Phosphorus
150mg
15%

Magnesium
54mg
14%

Vitamin B2
0.23mg
13%

Potassium
422mg
12%

Vitamin B1
0.15mg
10%

Vitamin B3
0.92mg
5%

Vitamin B6
0.06mg
3%

Zinc
0.45mg
3%

Selenium
1µg
2%

Vitamin B5
0.2mg
2%

Vitamin E
0.16mg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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