Mule Fleurie Negroni Recipe

Combine dried lavender buds and dried chamomile flowers in a teapot or heatproof container.

Pour 250 ml boiling water over the herbs. Steep, covered, for 5 minutes to extract floral aroma without bitterness.

Strain the tea into a measuring cup and allow to cool to room temperature, about 10–15 minutes. You will use 60–80 ml of the finished tea for one cocktail (reserve remaining tea for a second drink or refrigerate).

Fill a cocktail shaker halfway with ice.

Build

Add 60 ml of the cooled lavender-chamomile tea, 30 ml fresh lime juice, 20 ml house grenadine, and 10 ml simple syrup into the shaker.

Dry-shake (no ice) for 5 seconds to integrate flavors, then add ice and shake vigorously for 8–10 seconds to chill and dilute slightly.

Fill a mule mug or highball glass with cubed ice.

Strain the shaken mixture over the ice in the prepared glass.

Top with 120 ml chilled ginger beer, pouring gently to preserve carbonation. Stir once gently with a bar spoon to combine; avoid over-stirring.

Express a lime wheel over the drink to release oils, then drop it into the glass.

If available, tuck a fresh lavender sprig alongside the lime for aroma. Serve immediately with a short straw.