2 oz Gin Sauvage
1/2 oz Red vermouth
1/2 oz Lavender syrup
1/4 oz Apple juice
2 dashes of Angostura Orange bitters
Combine all ingredients in a mixing glass. Mix with a bar spoon for 10 seconds. Filter and pour in a glass filled with ice.
Garnish with a sprig of lavender.
Lavender Syrup: Combine 500g of sugar with 500ml of water in a pot over medium to low heat. Stir occasionally until sugar has dissolved and add 1 tablespoon of lavender let simmer for 10 minutes. Remove lavender. Let cool and filter through a strainer. Store syrup in an airtight container for up to 1 month in your fridge.