The recipe

Makes 1 drink, plus syrup for about 8 more · 15 minutes, plus cooling

Lavender syrup

• ½ cup water
• ½ cup sugar
• 1 teaspoon Farmstead 1868 Premium Culinary Lavender

The drink

• 2 oz blanco tequila
• 1 oz fresh lime juice
• ¾ oz lavender syrup
• ½ oz orange liqueur (optional; skip it and add another ¼ oz syrup)
• Lemon Flake Salt and Chili Black Lime Flake Salt from the Salty Sampler
• Lime wedge and wheel, plus a few lavender buds to garnish

Method

1. Make the syrup. Bring the water and sugar to a simmer, stirring until the sugar dissolves. Take it off the heat, stir in the lavender, and steep 10 minutes. Strain and cool. It keeps in the fridge for up to two weeks.
2. Rim the glass. Pour a little of each salt onto a plate in two piles. Run a lime wedge around the outside of the rim only, then roll one half through Lemon and the other half through Chili Black Lime. Fill with ice.
3. Shake. Add tequila, lime juice, syrup, and orange liqueur to a shaker with ice. Shake hard for 10 to 15 seconds.
4. Strain and garnish. Strain over the fresh ice, then finish with a lime wheel and a few lavender buds.

The blend

Makes about ¼ cup · 5 minutes, plus a day to rest

You'll need

• ¼ cup Salt City Flake Salt
• 1 teaspoon Farmstead 1868 Premium Culinary Lavender, plus more to taste
• A small jar with a tight lid

Method

1. Wake up the lavender. Lightly crush the buds with a mortar and pestle, or roll them between your palms. You want them bruised and fragrant, not powdered.
2. Fold, don't grind. Add the flake salt to a bowl with the lavender and toss gently with your fingers. Keep the flakes whole; the crunch is the point.
3. Taste and adjust. Pinch a few flakes. If you want more floral, add lavender a quarter teaspoon at a time.
4. Jar it and rest. Seal it up and let it sit a day or two so the salt takes on the lavender. Keep it somewhere dark and dry.

Where to use it

• Roast lamb or pork chops, finished right before serving
• Roasted carrots or sweet potatoes with a drizzle of honey
• Shortbread, brownies, or dark chocolate bark, sprinkled on top
• Fresh citrus or peach slices

The recipe

Makes 8 scones · 20 minutes prep, 15 minutes chill, 18 to 20 minutes bake

Scones

• 2 cups all-purpose flour
• ⅓ cup granulated sugar
• 1½ teaspoons Farmstead 1868 Premium Culinary Lavender
• Zest of 1 lemon
• 1 tablespoon baking powder
• ¾ teaspoon Lemon Flake Salt, crushed between your fingers
• ½ cup (1 stick) cold unsalted butter, cubed
• ⅔ cup heavy cream, plus 2 tablespoons for brushing
• 1 large egg
• 1 teaspoon vanilla extract

Glaze

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• A pinch of Lemon Flake Salt to finish

Method

1. Prep. Heat the oven to 400°F and line a baking sheet with parchment.
2. Make lavender sugar. In a large bowl, rub the sugar, lavender, and lemon zest together with your fingertips for a minute until fragrant and slightly damp.
3. Add the dry. Whisk in the flour, baking powder, and Lemon Flake Salt.
4. Cut in the butter. Work the cold butter in with a pastry cutter or your fingers until the largest pieces are about the size of peas.
5. Bring it together. Whisk the cream, egg, and vanilla, pour it in, and stir just until a shaggy dough forms. Don't overwork it.
6. Shape and chill. Turn onto a floured surface, pat into a 7-inch round about 1 inch thick, and cut into 8 wedges. Space them out on the sheet and chill 15 minutes.
7. Bake. Brush the tops with cream and bake 18 to 20 minutes, until golden at the edges. Cool 10 minutes on the sheet.
8. Glaze and finish. Whisk the powdered sugar and lemon juice, drizzle over the scones, and scatter a few flakes of Lemon Flake Salt on the wet glaze so they stick.