3 teaspoons minced ginger 1 one-and-a-half-inch piece vanilla bean, split 1/4 teaspoon citric acid 2 cups sugar 1 tablespoon light brown sugar 2 tablespoons Crimson Smoke

Instructions In a heavy 2 quart sauce pan, bring water, zests, cinnamon, star anise, lavender, ginger, vanilla, and citric acid to a steady simmer. Cover and reduce heat to low, simmering gently for 20 minutes.

In a bowl, whisk together sugars and Crimson Smoke. Place a sieve lined with two layers of butter muslin over the bowl and pour the infused water through the sieve. Press on the solids to extract as much flavor as possible, then discard solids and stir to completely dissolve