Lavender French 75 Recipe

Make syrup

Combine the water and sugar in a small saucepan and bring to a gentle simmer over medium heat, stirring until the sugar dissolves completely.

Add the dried culinary lavender and (if using) lemon zest. Reduce heat to low and let steep for 5 minutes. Do not boil vigorously — you want to extract floral flavor without becoming bitter.

Remove from heat and allow the lavender to steep in the syrup for an additional 10 minutes, tasting occasionally. If flavor is strong enough, strain out the solids through a fine mesh sieve or cheesecloth into a heatproof container.

Cool the syrup to room temperature, then refrigerate until cold. Store in an airtight container in the fridge for up to 2 weeks. Yield: about 1 cup; use 0.5 oz per cocktail.

Chill glass

Chill a Champagne flute or coupe by placing it in the freezer for a few minutes or filling with ice water while preparing the cocktail.

Combine base ingredients

In a cocktail shaker, add gin, fresh lemon juice, and lavender simple syrup. Add ice (about 4 cubes).

Shake vigorously for 10–15 seconds until well chilled (the shaker should frost slightly).

Discard ice/water from the chilled flute. Double-strain the shaken mixture into the flute to remove ice shards and any pulp.

Top carefully with about 3 oz of chilled Champagne or dry sparkling wine. Pour slowly to preserve effervescence and avoid overflow.

Garnish with a lemon twist expressed over the drink and dropped in, or an edible lavender sprig perched on the rim. Serve immediately.