I'm Your Huckleberry Recipe
44 north huckleberry vodka, homemade lavender-mint lemonade, mint, on the rocks in a mason jar
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Ingredients
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Cocktail
Lavender-mint lemonade (yields ~4 servings, you will use 6 oz per cocktail)
Method
Lavender-mint lemonade (make ahead)
Make lavender simple syrup
Combine 1 cup water, 1 cup granulated sugar, and 2 tsp dried culinary lavender in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Once it simmers, reduce heat and let steep for 8 minutes. Remove from heat and strain through a fine mesh sieve into a heatproof container to remove lavender buds. Cool to room temperature.
Infuse mint and finish lemonade
In a pitcher, combine 2 cups fresh lemon juice, the cooled lavender simple syrup, and 2 cups cold water. Add 12 fresh mint leaves, lightly bruising them first by clapping between your palms or gently crushing with a spoon to release oils. Stir, then refrigerate at least 30 minutes to let the mint infuse and flavors meld. Taste and adjust: add a bit more water if too tart or a tablespoon of syrup if too tart (or more lemon if too sweet). Strain out mint leaves before using if you prefer a clear lemonade, or leave them in for visual appeal.
Assembly — I'm Your Huckleberry cocktail
Muddle mint: In a small mixing glass or directly in the mason jar, add 6–8 fresh mint leaves and give them 3–4 gentle muddles with a muddler or the back of a spoon to release aroma. Do not over-muddle (avoid turning mint bitter).
Build the cocktail: Pour 3 oz 44 North huckleberry vodka over the muddled mint and ice. Add 6 oz chilled lavender-mint lemonade.
Stir gently: Using a bar spoon, stir the mixture 6–8 times to combine vodka and lemonade while maintaining carbonation/brightness.
Notes: If you prefer a slightly boozier drink, increase vodka to 4 oz and reduce lemonade to 5 oz. For a lighter version, use 4 oz lemonade and top with soda water (1–2 oz). Prepare the lavender-mint lemonade in advance and keep chilled for best results.
