Peach Dontkill My Vibe Martini Recipe

Combine and heat

Combine 0.75 cup water, 0.75 cup granulated sugar, and 1 tablespoon dried culinary lavender in a small saucepan.

Bring mixture to a gentle simmer over medium heat, stirring until sugar dissolves. Do not boil vigorously; simmer 2–3 minutes to infuse lavender.

Remove from heat and let steep for 15 minutes for a stronger lavender flavor (10 minutes for lighter).

Strain through a fine mesh sieve or cheesecloth into a heatproof container to remove lavender buds. Cool to room temperature, then refrigerate. Yields roughly 6 ounces; use 0.5 oz per cocktail.

Prepare berry sugar: place 2 tbsp granulated sugar and 1 tbsp finely crushed freeze-dried berries (or blitz fresh berries then spread thin and air-dry) on a small shallow plate. Mix until evenly colored.

Wet the rim of a chilled martini or coupe glass by running a lemon wedge around the edge. Dip the wet rim into the berry sugar and twist to coat evenly. Set the glass aside to allow the rim to set.

Slice a thin peach slice or make a lemon twist for garnish; reserve a lavender sprig if using.

Fill a cocktail shaker with 1 cup of ice.

Add 2.5 oz vodka, 0.75 oz peach liqueur, 1 oz fresh pineapple juice, 0.5 oz fresh lemon juice, and 0.5 oz cooled lavender simple syrup to the shaker.

Shake vigorously for 12–15 seconds until the shaker is frosty and very cold.

Double-strain into the prepared chilled martini/coupe glass using a fine mesh strainer to remove ice shards and any pulp.

Garnish by floating the peach slice on the surface or hooking it on the rim, and optionally add a lavender sprig. Serve immediately.