Lavender Bees Knees Recipe

Combine and steep

Place 1 cup London dry gin and 2 tablespoons dried culinary lavender buds in a clean, airtight jar. Seal and let steep at room temperature for 6–24 hours, tasting after 6 hours. The longer it steeps, the stronger the floral note; avoid more than 24 hours to prevent bitterness.

Strain

When the gin reaches desired lavender intensity (typically ~12 hours for balanced flavor), strain through a fine mesh sieve lined with cheesecloth into a clean bottle. Discard lavender solids. Label and refrigerate. Yields ~1 cup infused gin.

Make syrup

Combine 3/4 cup Arizona desert honey and 1/4 cup water in a small saucepan. Add 1 tablespoon dried lavender buds. Warm gently over low heat, stirring until honey dissolves and mixture is fragrant, about 3–5 minutes. Do not boil (keeps honey aromatics bright).

Infuse and strain

Remove from heat and let steep for 15 minutes to deepen lavender flavor. Strain through a fine mesh sieve or cheesecloth into a jar, pressing solids to extract syrup. Discard lavender. Cool to room temperature before using. Refrigerate up to 2 weeks.

Chill glass (optional)

If desired, chill a coupe or martini glass in the freezer 5–10 minutes or fill it with ice water while you mix the cocktail.

Shake

In a cocktail shaker, add 2 oz lavender-infused gin, 0.75 oz lavender-honey syrup, 0.75 oz fresh lemon juice, and a handful of ice (about 1 cup). Seal and shake vigorously for 12–15 seconds until the outside of the shaker is cold and well-diluted.

Double strain and serve

Discard ice/water from the chilled glass (if used). Double strain the cocktail through a fine mesh strainer into the chilled coupe/martini glass to remove tiny ice shards and any remaining lavender particles.

Garnish

Garnish with a lemon wheel or twist and an optional small lavender sprig. Serve immediately.