Sip Happens Recipe

Make lavender simple syrup

Combine 0.5 cup water and 0.5 cup granulated sugar in a small saucepan. Add 1 teaspoon dried culinary lavender. Bring to a gentle simmer over medium-low heat, stirring until sugar dissolves. Remove from heat and let steep 10–15 minutes for a pronounced floral note. Strain out lavender and cool. Measure 0.5 oz of this syrup for each cocktail; refrigerate remaining syrup up to 2 weeks.

Prepare garnish

Drain canned lychees and pat dry. If desired, stuff one lychee on a cocktail pick or skewer and reserve a lime wheel and a pinch of edible lavender blossoms for finishing. Chill serving glass in freezer while preparing cocktail.

Combine cocktail ingredients

Into a cocktail shaker add 2 oz blanco tequila, 1 oz lychee liqueur (or 1 oz lychee syrup for extra sweetness), 0.75 oz elderflower liqueur, 0.75 oz fresh lime juice, 0.5 oz lavender simple syrup, and 0.5 oz egg white if using.

Dry shake (if using egg white)

If you included egg white, seal the shaker and shake vigorously without ice for 10–15 seconds to emulsify and build foam.

Wet shake

Add ice (about 1 cup or enough to fill the shaker) to the shaker. Shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosty.

Strain and serve

Double-strain the cocktail into a chilled coupe or Nick & Nora glass using a fine mesh strainer to remove ice shards and ensure a smooth texture.

Garnish and finish

Skewer one or two drained lychee fruits on a pick and place across the rim or float in the drink. Add a lime wheel to the rim and sprinkle a very small pinch of edible lavender blossoms over the foam or lychee for aroma. Serve immediately.

Optional variation: For a lighter, fizzy version, top the strained cocktail with 1–2 oz of chilled soda water and serve in a highball over fresh ice, garnished the same way.