We didn't make it out to Shadybrook this weekend but that didn't impede our cocktail challenge!

I chose the drink this week because we happen to have fresh basil and blackberries in our fridge.

I found the recipe on Lemon Tree Dwelling. There are a few drinks on the site that we intend to try.

Cock-Tail Scale (out of 5*)
James 4*
Mellissa 4*

It was a beautiful hot weekend in Edmonton and this drink was very refreshing. We didn't finish the pitcher on Saturday and the drink had much more flavour on day 2.

Recipe - 4 servings

Ingredients
4 c. lemonade
1 c. vodka
1 c. water (I used soda water)
1/2 c. blackberry basil simple syrup - recipe below

Simple Syrup:
1/2 c. water
1/4 c. sugar
1/2 c. fresh basil
1/2 c. fresh blackberries

Instructions
1. Prepare simple syrup by bringing water and sugar to boil; remove from heat and stir in basil and blackberries.
2. Mask berries and basil with a fork or potato masher
3. Let stand for about an hour to cool, then strain through a mesh strainer
4. In a medium pitcher, combine vodka, lemonade, soda water and strained simple syrup
5. Garnish with blackberries, basil and lemon slices

I love lavender, lemonade and mojitos so when I found this recipe on Pinterest I was fairly certain it would be a hit.

Cock-tail Ratings (out of 5*)
James - 4*
Mellissa - 5*

I made the lavender syrup at home. Here is my version of the recipe.

Yields 4 cocktails

Ingredients:
1 cup lemon juice (I used a combination of freshly squeezed and bottled)
I small bunch fresh mint
2 cups lemon club soda
1 cup light rum
3/4 cup lavender simple syrup (recipe below)

Instructions:
In a pitcher, muddle mint leaves and lemon juice. Add club soda, rum and chilled lavender syrup. Stir. Pour in to ice-filled glasses. Garnish with mint.

Lavender Simple Syrup
1 cup granulated sugar
1 cup water
1/4 cup dried lavender (I bought it at Bulk Barn)

- Combine water, sugar and lavender in a medium saucepan and bring to boil. Stir.
- Once boiling lower to a simmer and simmer for about 10 minutes, until thickens.
- Turn off heat, cover sauce pan and let steep for about an hour.
- Push syrup through a mesh sieve to strain out lavender buds and pour in to an air tight container. Place in fridge to cool.

Perfect for a warm sunny day!