Naramata Bench Botanicals
A culinary lavender syrup built for gin and cocktails. A deep ruby from lavender and butterfly pea that blooms to lavender violet the moment it meets warm milk. No essential oils, no artificial colour.
Grown on a half-acre on the bench above Okanagan Lake, in the heart of wine country. A small farm, two harvests a year.
Our lavender and butterfly pea flower, steeped and strained by hand. No essential oils, no synthetic flavour, no artificial colour. Just botanicals, cane sugar and water.
A deep ruby from butterfly pea that blooms to lavender violet in warm milk. Bold enough for gin, soft enough for a lemonade or a latte.
The syrup
We grow a single variety of lavender, Grosso, a lavandin that tastes earthier and warmer than the lavender most people know, less perfume and more herb, then steep it with butterfly pea flower for a deep natural colour. We strain it and balance it so the lavender reads warm and clean, never soapy. That is the hard part, and it is the part we obsess over.
Pour it into a glass and it is a deep ruby. Stir it into warm milk and the colour runs backwards, blooming to a soft lavender violet. No dye, just chemistry, with enough backbone for gin and enough softness for a lemonade or a latte.
Mix it
Gin is the anchor, but every pour works as a mocktail too. Start with the base syrup, then take it anywhere.
The classic
Gin, lemon, a measure of Bench & Bloom, soda. Floral, bright, endlessly drinkable.
The elevated one
Gin, lemon, lavender syrup, topped with sparkling wine. The dinner-party pour.
Mocktail or cocktail
Fresh lemon and lavender syrup over ice. Add gin, or leave it for everyone at the table.
The essence of summer
A single-variety harvest from the Naramata Bench, chosen for its bold aroma and its colour. Pour it ruby, stir it into warm milk, and watch it turn lavender violet.
Our farm
We grow lavender on a small plot on the Naramata Bench, the same warm, dry slopes that ripen the Okanagan’s wine. It is a modest operation, and we like it that way: one variety, two harvests a year — early July and late September — made in small batches we can stand behind.
A roadside stand is in the works. For now, the syrup ships to your door.
Naramata Bench Botanicals
We are launching a small first batch this season. Leave your email for the launch date and a free lavender cocktail recipe card.