Naramata Bench Botanicals
Un sirop de lavande culinaire conçu pour le gin et les cocktails. D'un rubis profond, tiré de la lavande et de la fleur de pois bleu, il vire au violet lavande dès qu'il rencontre le lait chaud. Sans huiles essentielles, sans colorant artificiel.
Cultivé sur un demi-acre sur la terrasse qui surplombe le lac Okanagan, au cœur du pays viticole. Une petite ferme, deux récoltes par année.
Notre lavande et notre fleur de pois bleu, infusées et filtrées à la main. Sans huiles essentielles, sans arôme synthétique, sans colorant artificiel. Que des plantes, du sucre de canne et de l'eau.
Un rubis profond tiré du pois bleu, qui vire au violet lavande dans le lait chaud. Assez franc pour le gin, assez doux pour une limonade ou un latte.
Le sirop
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.
À mélanger
Le gin est la base, mais chaque recette fonctionne aussi sans alcool. Commencez par le sirop, puis allez où vous voulez.
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.
L'essence de l'été
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.