5 issues of BBC Good Food for £5
Pour both types of vermouth and the gin into a clean glass bottle or jug and add the dried lavender. Stir and leave to infuse overnight (in the fridge or in a cupboard).
Allow 50ml per person and strain into glasses over ice. Serve neat with lots of ice or top with soda or tonic water and add some lemon wedges and a sprig of lavender.