Lavender Elderflower Recipe

Combine 1 cup water and 1 cup granulated sugar in a small saucepan and bring to a gentle simmer over medium heat, stirring until the sugar dissolves.

Add 2 teaspoons culinary dried lavender buds, reduce heat to low, and simmer gently for 5 minutes to infuse. Do not boil vigorously to avoid a bitter note.

Remove from heat, cover, and let steep for 15–20 minutes for a stronger floral flavor.

Strain the syrup through a fine-mesh sieve or cheesecloth into a clean jar, pressing on the lavender to extract liquid but not over-extract. Discard solids.

Cool to room temperature, then refrigerate. Syrup will keep 2 weeks refrigerated.

Chill a coupe or martini glass in the freezer for a few minutes or fill it with ice and set aside to cool.

Add 2 oz gin, 0.75 oz elderflower liqueur, 0.75 oz fresh lemon juice, 0.5 oz lavender simple syrup, and 0.5 oz egg white (if using) into a cocktail shaker without ice.

Dry shake vigorously (shake without ice) for 15–20 seconds to emulsify the egg white and build a foamy texture.

Add 6 ice cubes to the shaker and shake again vigorously for 10–15 seconds to chill and dilute the drink properly.

Remove ice from the chilled glass if you used ice to chill it. Double strain the cocktail into the chilled coupe using a Hawthorne strainer and a fine mesh strainer to remove ice shards and ensure a silky texture.

Top with 1 oz club soda or chilled sparkling wine for brightness and a light effervescence.

Garnish with a sprig of fresh or dried lavender and an optional lemon twist expressed over the surface to release oils. Place the lavender alongside or laid across the rim.

Serve immediately. If you used egg white, advise guests about raw egg — use pasteurized egg whites if preferred.