Flor De La Pasion Recipe

Combine 1 cup water and 1 cup sugar in a small saucepan over medium heat.

Stir until the sugar is completely dissolved and the liquid begins to steam; do not boil vigorously.

Remove from heat, add 2 tablespoons dried lavender buds, cover, and steep for 15 minutes to infuse.

Strain the syrup through a fine-mesh sieve or cheesecloth into a clean container. Cool to room temperature before using. Refrigerate up to 2 weeks.

Place 1 cup blueberries, 1 teaspoon sugar (optional), and 1/2 teaspoon lemon juice in a blender or food processor.

Pulse until smooth, then pass through a fine-mesh sieve to remove skins and seeds for a silky texture. Taste and adjust sweetness with a little more sugar if needed.

Chill in refrigerator until ready to use. Yields about 5–6 oz.

Dry shake (if using egg white)

If using egg white for a silky foam, add 0.5 oz egg white to a cocktail shaker with the tequila, St. Germain, Cointreau, lemon juice, lavender syrup, and blueberry puree. Seal and shake vigorously without ice for 15–20 seconds to emulsify.

Wet shake

Add 1 cup of ice to the shaker (or enough to fill). Shake vigorously for 10–15 seconds until the shaker is very cold and slightly frosted.

Double-strain the cocktail into a chilled coupe or Nick & Nora glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any blueberry solids.

If not using egg white, simply add all liquid ingredients to a shaker with ice and shake 12–15 seconds, then double-strain as above.

Garnish with a lemon wheel or twist, a sprig of lavender, and 2–3 blueberries skewered or floated on top.

Serve immediately.