To add texture and creaminess without the cream, Austin mixologist Justin Lavenue shakes a little bit of vanilla yogurt into this floral gin sour. “It has a tartness that can balance out a drink and make it light and refreshing,” he says. Slideshow: Gin CocktailsRecipe from Food & Wine Cocktails 2015
Lavener Orgeat: In a liquid measuring cup, combine 1 ounce dried lavender with 4 ounces orgeat (almond-flavored syrup) and let stand for 30 minutes. Strain the infused orgeat into a jar and refrigerate for up to 3 weeks. Makes about 4 ounces.
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