Lavender Haze Recipe
Vodka, Lavender Syrup, Fresh Lemon, Soda, Blackberries
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Ingredients
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Cocktail
Garnish & Fruit
Lavender Syrup (makes ~8 oz)
Method
Lavender Syrup
Combine and heat
In a small saucepan combine 1 cup sugar and 1 cup water. Add 2 tbsp dried culinary lavender. Heat over medium, stirring until sugar dissolves and mixture comes to a gentle simmer.
Infuse
Lower heat to maintain a simmer, remove from direct high heat, and simmer gently for 2 minutes. Then remove from heat and let the lavender steep in the syrup for 15–20 minutes to develop aroma — taste at 15 minutes and steep longer if you want a stronger lavender flavor.
Strain and finish
Strain the syrup through a fine mesh sieve or cheesecloth into a heatproof container, pressing on the lavender to extract flavor. Stir in 1/2 tsp fresh lemon zest if using. Let cool to room temperature. Refrigerate in a sealed jar — syrup will keep about 2 weeks refrigerated.
Cocktail Assembly
Muddle blackberries
In a cocktail shaker, add 5 fresh blackberries and gently muddle 6–8 times with the back of a spoon or muddler to release juices without pulverizing the seeds.
Add spirits and citrus
Add 2 oz vodka, 0.75 oz fresh lemon juice, and 0.75 oz chilled lavender syrup to the shaker with the muddled blackberries.
Shake
Fill the shaker with ice cubes (about 6). Secure the lid and shake vigorously for 10–12 seconds until the shaker is cold and slightly frosted.
Strain
Double-strain the mixture into a Collins or highball glass filled with fresh ice (use a fine mesh strainer in addition to the shaker strainer to catch blackberry seeds).
Top and garnish
Top with 2 oz chilled soda water, gently stir once to combine. Garnish with a lemon wheel, the remaining blackberry (skewered or floated), and an optional fresh lavender sprig for aroma.