Gin Austen: 50 Cocktails to Celebrate the Novels of Jane Austen by Colleen Mullaney is a clever little book celebrating the exquisite novels of Jane Austen with boozy delicacies and attendant wordplay. From the publisher:
In six enduring novels, Jane Austen captured the fancies and foibles of Regency England, and this book celebrates the picnics, luncheons, dinner parties, and glamorous balls of Austen’s world. Learn what she and her characters might have imbibed, and what tools, glasses, ingredients, and skills you simply must possess.
Raise your glass to Sense and Sensibility with a Hot Barton Rum or Elinorange Blossom Toast Pride and Prejudice with a Salt & Pemberley, Fizzy Miss Lizzie, or Cousin Collins.
Brimming with enlightening quotes from the novels and Austen’s letters, beautiful photographs, period design, and a collection of drinking games more exciting that a game of whist, this intoxicating volume is a must-have for any devoted Janeite.
Recipe and text following is from Gin Austen by Colleen Mullaney ©2019, Sterling Epicure, NY, reprinted by permission.
“I always deserve the best treatment because I never put up with any other.” — Emma Woodhouse, from Emma by Jane Austen (1815)
Gin Austen is available wherever books are sold
Life’s not Fairfax: A Gin and Lavender Cocktail
A wiser soul might advise Emma to abandon her lofty imaginations, to realize that life is not always fair, and to stop letting jealousy cloud her vision.
Beautiful and elegant, Jane Fairfax possesses talent and independence of spirit, a combination that leaves Emma chagrined, imagining this new arrival at Highbury as more rival than friend.
The final affront to Emma’s dignity comes when she learns that Frank Churchill, the focus of her flirtations, long has been engaged secretly to Jane. After some reflection, however, Emma realizes that her jealousy is in error, and the two women form a friendship.
- 1 cup sugar
- 1 cup water
- 3 tablespoons edible lavender blossoms
For each cocktail
- 2 ounces gin
- 1 ounce lavender syrup
- 1 teaspoon lemon juice
- Sparkling rosé
- Edible lavender and mint for garnish
- In a saucepan, boil the sugar and water until the sugar dissolves. Add the lavender, remove from heat, and let steep for 20 minutes.
- Strain the syrup into an airtight container, and store for up to two weeks in the refrigerator.
- In a shaker filled with ice, combine the gin, lavender syrup, and lemon juice. Shake well, strain into a highball glass filled with ice, and top with sparkling rosé.
- Garnish with fresh lavender and mint, and serve with a straw. You may wish to make another as a peace offering to a former rival.
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