Lavanda E Vaniglia Recipe

Steep tea

Place the Earl Grey loose tea (or tea bag) into 4 oz hot water (about 200-205°F / 93-96°C). Steep for 3 minutes, then remove the tea leaves or bag and allow the tea to cool to room temperature (about 10–12 minutes). You want roughly 1 oz–1.5 oz of concentrated tea flavor within the 4 oz; if volume is critical, measure and adjust so you end up with 2 oz cooled tea concentrate.

Infuse vodka with lavender

Combine 6 oz vodka and 1 tbs dried culinary lavender in a clean jar. Add 2 oz of the cooled Earl Grey tea (from previous step) to help extraction and to marry flavors. Seal and let steep for 20–30 minutes at room temperature, swirling occasionally. Taste after 20 minutes — you want a subtle floral note without becoming soapy. If it’s strong enough, strain through a fine mesh sieve or coffee filter into a clean container to remove lavender and any tea solids. Chill briefly if needed (5–10 minutes).

Measure out the liqueurs and lemon juice on a jigger: 1 oz St. Germain, 0.75 oz Galliano, and 0.75 oz fresh lemon juice. Combine these with 2 oz of the chilled lavender-infused vodka/tea mixture into a cocktail shaker. This creates the aromatic backbone and citrus lift of the cocktail.

Dry shake for foam

Add 0.75 oz vegan miracle foamer (or 0.75 oz aquafaba) and 0.5 oz simple syrup to the shaker. Seal and perform a vigorous dry shake (no ice) for 20–30 seconds. The goal is to create a stable, silky foam.

Wet shake & chill

Open the shaker, add ice (enough to fill), re-seal, and shake hard for 15 seconds until well chilled. Double strain into a chilled coupe or Nick & Nora glass to remove ice shards and ensure a smooth texture.

Top & garnish

Let the foam settle on top of the cocktail (should form a glossy head). Garnish with a single lavender sprig laid across the foam and a lemon twist expressed over the drink and rested on the rim. Optionally, gently dust one or two lavender buds on the foam for aroma. Serve immediately.