Lavender 75 Recipe
Blackberry Empress 75 Gin, Prosecco, Lavender, Blackberry, Lemon, Simple
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Ingredients
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Lavender Syrup
Cocktail
Method
Lavender Syrup
Make lavender simple syrup
Combine 1 cup water and 1 cup granulated sugar in a small saucepan. Add 2 tsp dried culinary lavender. Bring to a gentle simmer over medium-low heat, stirring until sugar dissolves. Simmer for 2 minutes to infuse, then remove from heat and let steep for 15 minutes for a stronger floral note (5–10 minutes for subtler flavor).
Strain the syrup through a fine-mesh sieve or cheesecloth into a heatproof container, pressing on the solids to extract liquid but leaving sediment behind. Discard solids. Cool to room temperature, then refrigerate until chilled. Syrup will keep refrigerated in a sealed container for up to 2 weeks.
Cocktail Assembly
Prep glass and muddle
Place 3 fresh blackberries into a cocktail shaker. Add 0.5 oz fresh lemon juice and 0.5 oz chilled lavender syrup. Gently muddle the blackberries to release juice and flavor, but avoid pulverizing the seeds too much.
Shake
Add 1.5 oz Blackberry Empress gin and a generous handful of ice (about 1 cup) to the shaker. Cap and shake vigorously for 10–12 seconds until chilled and slightly frothy.
Double strain
Double-strain the shaken mixture into a chilled champagne flute or coupe using a Hawthorne strainer and a fine-mesh strainer to remove seeds and pulp (you can also fine strain into a coupe). Leave room for sparkling wine.
Top with Prosecco
Carefully top the cocktail with about 3 oz chilled Prosecco. Pour slowly to preserve carbonation and create a gentle rise; avoid stirring vigorously so the bubbles remain lively.
Garnish & serve
Garnish with a lemon twist or wheel and a fresh lavender sprig if available. Optionally float one fresh blackberry on top. Serve immediately.