Four Recipe

Chill a coupe or Nick & Nora glass in the freezer or fill it with ice water to chill while you build the cocktail.

If you don't have lavender simple syrup ready: make quick lavender syrup by simmering equal parts sugar and water (1/2 cup sugar + 1/2 cup water) with 1 tablespoon dried culinary lavender for 5 minutes; steep 15 minutes, strain, cool. Measure 0.5 oz for cocktail.

Combine ingredients

In a cocktail shaker, add 2 oz Lyon's Den Gin, 0.5 oz lavender simple syrup, 0.25 oz fresh lemon juice, 0.25 oz agrumato, and 3 dashes yuzu bitters.

Add ice and shake

Add a generous handful of ice (about 1 cup) to the shaker. Shake vigorously for 12–15 seconds until the outside of the shaker is well chilled and slightly frosted — this both chills and integrates the agrumato and syrup.

Double-strain

Discard ice from the chilled glass. Double-strain the cocktail into the chilled coupe or Nick & Nora glass using both the shaker strainer and a fine mesh strainer to remove small ice shards and any lavender particles.

Optionally, float a very small drizzle (about 1/8 tsp) of high-quality olive oil or agrumato on the surface: pour the oil slowly over the back of a bar spoon so it forms a delicate film that enhances the agrumato’s olive-citrus character.

Garnish with a single fresh lavender sprig laid across the rim or floated on the drink and a thin lemon wheel or twist for aromatic lift.

Serve immediately. Suggest tasting and adjusting: if you want more floral lift, add 1–2 drops more lavender syrup on the surface; for more citrus brightness, add 1 dash additional yuzu bitters next time.