Editing CASBS 2019 graduation cocktails (section)

=== Lavender simple syrup ===

;Ingredients:

* 1 cup water
* 1 cup sugar
* 10 sprigs of fresh lavender or about 1/3 the same amount of dried lavender

;Instructions:

* Create a simple syrup by combining 1 cup water and sugar + lavender add that to your saucepan.
* Bring to a simmer and cook, stirring until sugar is dissolved. Let cool to room temperature 
* Using a fine mesh strainer, strain lavender from the simple syrup.

<!-- == Notes on scaling up ==

For the Two-Finger, scaling up to make 40:

* 100 oz / 3.12 qt / 2.96L rye
* 13.3 oz / 0.4167 qt / 0.4L Rosemary syrup
* 5 oz / 0.1563 qt / 0.15L Yellow Chartreuse

For IHTGAGP, scaling up to make 40 will involve:

* 40 oz / 1.25 qt / 1.18L Reposado
* 40 oz / 1.25 qt / 1.18L Mezcal
* 40 oz / 1.25 qt / 1.18L Lime juice
* 20 oz / 0.625 qt / 0.56L Cointreau
* 20 oz / 0.625 qt / 0.29L Demarara
* 10 oz / 0.3125 qt / 0.29L Prickly pear syrup

Lime Juice:

* 1 fresh Persian lime has 1-3 tablespoons of juice; 1lb of limes (6-8 medium limes) has about 1/2-1/3 cup juice
* We need 5cups of lime juice so we should get at least 10lbs of Persian limes (60-80 pieces)

For making 60-80 Dish Walk cooler 80 we'll need:

* 20 cups of simple syrup
* 10 cups of lemon juice

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