Whiskey À La Fleur Recipe

Infuse syrup

Combine 1 cup sugar and 1 cup water in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture comes to a gentle simmer.

Add 2 tablespoons dried culinary lavender to the simmering syrup, remove from heat, cover, and let steep for 15–20 minutes depending on desired strength (taste after 15 minutes).

Strain the syrup through a fine mesh sieve or cheesecloth into a clean container, pressing gently on the lavender to extract flavor. Discard solids. Cool to room temperature before using. Refrigerate; syrup will keep ~2 weeks.

Prepare and dry shake

Chill a coupe or Nick & Nora glass by filling with ice and water or placing in freezer. In a cocktail shaker, add 2 oz Spring Mills Whiskey, 0.75 oz fresh lemon juice, 0.75 oz lavender simple syrup, 3 dashes aged aromatic bitters, and 1 egg white (use pasteurized egg if preferred).

Dry shake (no ice) vigorously for 15–20 seconds to emulsify the egg white and build a foamy head. This step is important for texture and foam stability.

Wet shake

Add ice (large cubes if available) to the shaker and shake again vigorously for 10–15 seconds to chill and slightly dilute the cocktail.

Discard ice/water from the chilled serving glass. Fine-strain the cocktail into the glass through a Hawthorne strainer and a fine mesh strainer to ensure a silky texture and remove ice shards.

Finish and garnish

Express a lemon twist over the foam (pinch the peel to release oils) and place it on the rim or float on the foam. Add a small sprig of fresh lavender laid gently on top of the foam for aroma. Optionally add 1 light dash of aged bitters on the foam and use a toothpick to create a simple pattern.