Lavender Gin & Tonic Recipe

Combine and heat

In a small saucepan combine 1 cup water and 1 cup granulated sugar. Place over medium heat and stir until the sugar dissolves and the mixture just begins to simmer (do not boil vigorously).

Infuse

Add 2 tablespoons dried culinary lavender buds and the lemon peel strip (if using). Reduce heat to low and let the mixture gently simmer for 2 minutes to extract the lavender oils.

Steep and cool

Remove the pan from heat and let the syrup steep for 15–20 minutes off the heat, tasting after 10 minutes to ensure the lavender is not overpowering. Longer steeping = stronger floral flavor.

Strain and store

Strain the syrup through a fine-mesh sieve or cheesecloth into a clean jar, pressing gently on the lavender to extract liquid. Discard solids. Let cool to room temperature, then refrigerate. Syrup will keep about 2 weeks refrigerated.

Chill glass

Place a highball or Collins glass in the freezer for a few minutes or fill with ice water while preparing ingredients to chill.

Build the cocktail

Fill the chilled glass with fresh ice to the top (about 1 cup). Pour 2 oz gin and 0.5 oz lavender simple syrup over the ice. If using, add 0.25 oz fresh lemon juice for brightness.

Top with tonic

Gently pour 4 oz chilled tonic water down the side of the glass to preserve carbonation. Stir very gently once or twice with a bar spoon to combine — avoid over-stirring to keep the tonic fizzy.

Garnish and serve

Garnish with a sprig of lavender and a lemon wheel or twist. Serve immediately with a straw or stirring stick. Taste: adjust sweetness by adding up to 0.25 oz more syrup if desired.

Notes

Lavender intensity varies — make a small test batch of the syrup first if unfamiliar. Use culinary-grade lavender only. For an extra aromatic touch, gently slap the lavender sprig between your palms before garnishing to release oils.