Lavender Adult Lemonades & Remembering Our Vets

There’s no doubt, our country and world is completely topsy-turvy right now. Just click through the evening news channels to see how divided and contentious things are getting. Mask, no mask? Do you align with red or blue? Should the states fully open or gradually open? I’m not a genius, mastermind, or major decision maker, but I do know one thing. On Memorial Day, and every day for that matter, I can definitively answer I’m an unabashed American.

Our family comes from a long line of military-service minded folks. As far back as we can trace, there’s been at least one generation who served in almost every U.S. war or conflict and came home. We remember those amazing guys every Veteran’s Day. But on Memorial Day, we think about the family members and friends who paid the ultimate sacrifice for our freedoms.

The hubby’s g-g-g-grandfather, Eleazabeth Coleman Austin, fought for the Confederacy in the 28th North Carolina Infantry, and died at the end of the Battle of Gettsyburg on July 3, 1863. His son, Thomas Lane, was just shy over his first birthday at Coleman’s death; and grew up never knowing his father. Coleman’s remains were never returned home.

Another family friend, Earl Edward “Eddie” McCarty, served in the U.S. Army during the Vietnam War. My first introduction to Eddie was at the Vietnam Wall Memorial in Washington, D.C. I was on leave touring the sights, and happened to call my folks. Mom said, “since you’re there, go to the Vietnam Wall to see if you can find Eddie McCarty.” After looking through the names book, I tracked him down on Panel 4W, Line 12.

Eddie was inducted into the Army in January 1970, and by that summer found himself in the Quang Tri Province of Vietnam. For a bare-back bronc riding cowboy from the tiny mountain town of Meeteetse, Wyoming (population 330), I’m sure the jungles of Vietnam were completely alien to him. Eddie was scheduled to come home to the States at the beginning of March, 1971. He was killed by friendly fire in country just before he could come home.

Several years later, Mom and I stopped by the Meeteetse Cemetery to say hello to Eddie, his folks and grandparents. Mom fondly remembered the McCarty and Larson families for their kindness and hard-working nature. Now you can see Eddie, as well as many other young men and women who served during Vietnam, on the virtual Vietnam Wall Memorial here. The Wall of Faces Vietnam Veterans Memorial Fund also pays a lovely tribute to our servicemen and women from this era.

Another family friend lost in the line of duty was LT CDR Che Barnes. Che was a classmate of the hubby’s at the U.S. Coast Guard Academy. After graduation, Che and the hubby were roommates at their first duty station in Alameda, CA. Che came from a farming family in central California, but his true love was flying. Che, named after Argentinian revolutionary Che Guevera, could be intensely philosophical and reserved, but quick-witted with a shy smile. Shortly afterwards, Che was accepted into the Coast Guard’s flight program; and ultimately became the pilot of a Coast Guard C-130 (CG-1705) at Air Station Sacramento.

On October 29, 2009, Che and his flight crew were conducting a search and rescue mission off the coast of San Clemente Island, CA. At the same time, a Marine Corps Helicopter was on a training mission. Subsequently, CG-1705 and the AH-1 Super Cobra collided. Seven Coast Guard and two Marine service members were lost. The Department of V.A. Affairs, along with Che’s brothers Thad and Freeman, pay a loving tribute to Che here, along with Evan Flys.

Memorials, plaques, and monuments are stunning reminders of the sacrifices made over the course of time. But they are simply grand gestures, if we fail to recognize the history and individual loses behind those empty stone eyes and outstretched metal arms.

For many Americans, Memorial Day Weekend marks the unofficial start of Summer. This year’s beaches won’t be as packed as they normally are, but families nonetheless will be grilling and chilling. We always do. Today’s recipe is perfect for the summer heat and can also be raised in celebration of a fallen friend or family member–The Lavender Adult Lemonade.

Originally taken from a Raleigh Collins cocktail recipe, our adult lemonades are citrusy-smooth and refreshingly good, pool-side or after cutting the front yard on a hot day. Lavender adds a subtle floral note, without being perfumy. White tequila and limoncello give this drink a powerful punch, so enjoy responsibly!

Before you start shaking freshly-squeezed lemon juice and spirits, you need to make a simple syrup. Simple syrup gives a wide range of cocktails a smooth sweetness, and avoids the grainy texture, undissolved granulated sugar leaves in the bottom of your glass. A simple syrup is, well, simple: 1 cup water to 1 cup granulated sugar; or 1 cup water to 2 cups granulated sugar. Boiled and cooled.

To get started with the Lavender Simple Syrup for this recipe, boil fresh or dried lavender buds with water. Dried lavender can be purchased from Amazon here. Lower the temperature and stir in granulated sugar until it’s dissolved. Simmer for about 15 minutes, steep until cool, and strain out the lavender buds. Chill and use as necessary. This syrup will keep in the refrigerator for up to two weeks in a tightly sealed container. Lavender Simple Syrup can also be added to non-alcoholic lemonade or ice tea.

It’s important to note, this drink should be shaken, not stirred. Citrus juices contain acids, which have different densities than spirits. Citrus juice and spirits don’t easily blend by simply stirring. So if you want a light, refreshing, bitter-less cocktail, shake away with ice! Food 52 does a much better job explaining this in detail than I ever could.

Next time you see a monument, memorial or plaque take an extra minute or so to think about the unseen faces behind the carvings or etched names. If you happen to have a cocktail, like this Lavender Adult Lemonade, or a mock-tail in hand, raise it a little higher to remember a fallen service member and the freedoms we enjoy thanks to their (and their family’s) sacrifices. Fair winds and following seas. We have the watch.

Lavender Adult Lemonades

Print Recipe

Lavender Adult Lemonades are perfect pool-side or after a hot day cutting the lawn. Citrusy, slightly floral, and fizzy with a punch from tequila and limoncello! Please enjoy responsibly!

• Author: Erin Thomas
• Prep Time: 5 Minutes for Cocktail Assembly
• Cook Time: 15 Minutes for Simple Syrup
• Total Time: 4 minute
• Yield: 2 Tall Glasses 1x

Ingredients

Scale 1x2x3x

Ice Cubes

4 oz. white tequila

2 oz. limoncello

2 oz. lemon juice, freshly squeezed

2 oz. Lavender Simple Syrup (Recipe Below)*

Club Soda

Lavender Simple Syrup:

3 tbsp. dried or fresh lavender buds  (Buds should be tightly closed and purple in color.)

1 cup water

2 cups granulated sugar

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Instructions

Make Lavender Simple Syrup ahead of time. Combine lavender buds and water in a medium saucepan.  Bring to a boil over medium-high heat.  Add granulated sugar and stir.  Lower temperature and allow syrup to simmer for about 15 minutes.  Remove from heat and steep buds in syrup for about an hour.  Strain buds from syrup with a fine-mesh strainer.  Pour syrup into a container with a tight-fitting lid.  We like mason jars!  Use as needed.

To prepare drinks, fill two tall glasses about 3/4 full with ice cubes.  Set aside.  Fill a cocktail shaker with additional ice cubes.  Add white tequila, limoncello, lemon juice, and Lavender Simple Syrup to shaker.  Shake vigorously for 20-25 seconds.  Strain the drink mixture evenly into the two tall glasses.  Top each glass with club soda and stir gently.  Enjoy responsibly!

Notes

Lavender Simple Syrup will keep in the refrigerator for up to two weeks in a tightly sealed container.

The exact amounts of lemon juice and Lavender Simple Syrup can be adjusted to your personal preference for tart and sweetness.

*If lavender isn’t your thing, replace 2 oz. of Simple Syrup for the Lavender Simple Syrup.  To make Simple Syrup, combine 1 cup water and 1 cup granulated sugar in a small saucepan.  Bring to a boil over medium heat.  Boil for about 5 minutes to thoroughly dissolve the sugar. Cool and use as needed.