Fifth & Lavender Recipe

Prepare syrup (can be made ahead)

To make lavender syrup, combine 1 cup water and 1 cup granulated sugar in a small saucepan over medium heat. Add 2 tablespoons culinary dried lavender (or a few fresh lavender buds). Stir until sugar dissolves, bring just to a simmer, then remove from heat and let steep 15–20 minutes. Strain out the lavender and cool. This yields roughly 1 cup of syrup; measure 0.75 oz for the cocktail. Store extra refrigerated up to 2 weeks.

Dry shake (if using egg white)

Add gin, lavender syrup, lemon juice, dry vermouth, elderflower liqueur, egg white (if using) and orange bitters to a cocktail shaker. Without ice, shake vigorously for 15–20 seconds to emulsify the egg white and create a froth.

Wet shake

Add ice to the shaker (about 1 cup) and shake hard for 10–15 seconds until well chilled and the shaker is frosty on the outside.

Double strain & serve

Double-strain the cocktail into a chilled coupe or martini glass using a standard cocktail strainer plus a fine mesh strainer to remove ice shards and any lavender particulates. This yields a silky, pale cocktail with a light foam head if egg white was used.

Garnish

Express a lemon twist over the surface of the drink to add citrus oils, rub the rim of the glass lightly with the twist, then drop it in. Float a small sprig of lavender on the foam or rest it across the rim for aroma and visual appeal.

Serve

Serve immediately. Sip to enjoy the interplay of floral lavender, bright lemon, subtle elderflower, and the backbone of gin. If you prefer a slightly lighter cocktail, reduce gin to 1.5 oz and increase vermouth to 0.75 oz.