Steph Caronna, head barista at NCMA’s Iris Restaurant, and Rachel Siegel, the museum’s food service operations business manager, took inspiration from O’Keeffe’s purple Petunias. Their drink, “The Beyond,” created in partnership with Durham Distillery, is a riff on a Tom Collins with Conniption Gin as its base. “Adding sweet lavender syrup gave the Collins a burst of purple, connecting the cocktail to the painting,” Caronna and Siegel said. “The tart lemon juice and tangy ginger ale balances out the drink for a refreshing treat.”
- 1½ oz gin
- 1 oz lemon juice
- ½ oz homemade lavender syrup
- Ginger ale
- Garnish: lemon slice or lavender sprigs
Fill a rocks glass with ice. Pour in gin, then lemon juice, then lavender syrup. Top with ginger ale. Garnish with slice of lemon.
- ¼ cup dried lavender
- ½ cup sugar
- ½ cup plus 3 tablespoons water
In a small saucepan, add half a cup water and lavender. Bring to a boil. Simmer for 3 minutes. Remove from heat and allow to steep for 20 minutes. Strain and discard flowers, leaving a lavender liquid. In a separate saucepan, add sugar and 3 tablespoons of water. Bring to a boil, stirring until sugar dissolves. Simmer for 4–5 minutes and then stir in the lavender liquid. Whisk until combined. Remove from heat and transfer to storage container until ready to use.