Lavender Lemon Drop Martini Recipe

Combine and dissolve

In a small saucepan combine 1/2 cup granulated sugar and 1/2 cup water. Stir over medium heat until the sugar completely dissolves and the mixture comes just to a simmer (do not boil vigorously).

Infuse lavender

Remove the pan from heat, add 1 tablespoon dried culinary lavender buds, cover, and let steep for 15 minutes for a medium floral note (steep longer for stronger lavender flavor).

Strain and cool

Strain the syrup through a fine mesh sieve or cheesecloth into a clean jar, pressing gently on the solids to extract syrup. Discard solids. Let syrup cool to room temperature, then refrigerate. Syrup will keep in the refrigerator up to 2 weeks.

On a small plate combine 2 tablespoons granulated sugar and 1/2 teaspoon finely grated lemon zest (if using). Rub a lemon wedge around the rim of a chilled martini or coupe glass to moisten. Dip the moistened rim into the lemon-sugar mixture, twisting to coat evenly. Set glass aside.

Fill a cocktail shaker with about 1 cup of ice.

Add 2 oz Smirnoff Vodka, 1/4 teaspoon B'lure extract (or the specified citrus-vanilla extract), 1/2 oz orange liqueur (Triple sec or Cointreau), 3/4 oz fresh lemon juice, and 1/2 oz lavender simple syrup to the shaker.

Cap the shaker and shake vigorously for 12–18 seconds, until the shaker is very cold and the exterior is frosted. This both chills and slightly dilutes the drink for balance.

Double-strain the cocktail through a Hawthorne or fine mesh strainer into the prepared lemon-sugar rimmed martini glass to remove ice shards and any lavender particles.

Garnish with a small sprig of fresh lavender or a few candied lavender buds placed on the rim or floated on the surface. Serve immediately.