In a small saucepan combine 1 cup water and 1 cup granulated sugar. Add 1 tablespoon dried culinary lavender buds. Warm over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture is just simmering (do not boil vigorously).

Infuse

Remove the saucepan from heat and let the lavender steep in the syrup for 10–15 minutes for a pronounced floral note (taste at 10 minutes and extend if you want stronger lavender).

Strain and cool

Strain the syrup through a fine-mesh sieve or cheesecloth into a clean jar, pressing lightly on the lavender to extract flavor but not grit. Discard solids. Let cool to room temperature, then refrigerate. Syrup will keep refrigerated up to 2 weeks.

Cocktail

Prepare glass (optional sugared rim)

If you want a sugared rim, run a cut lemon wedge around the rim of a chilled coupe or martini glass, then dip the rim into a small plate with 1 teaspoon superfine sugar to coat lightly. Set the glass aside.

Build and shake

Fill a cocktail shaker with about 1 cup ice. Add 2 oz Absolut Citron vodka, 1 oz fresh lemon juice, 0.75 oz lavender simple syrup, and 0.5 oz triple sec (optional). Secure the lid and shake vigorously for 12–15 seconds until the shaker is very cold to the touch and well diluted.

Double strain and serve

Double-strain the cocktail into the prepared chilled coupe or martini glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any lavender bits. This yields a clear, silky cocktail.

Garnish

Express a lemon twist over the drink to release oils, run it around the rim if desired, and drop it into the glass. Optionally lay a single dried lavender sprig across the rim for aroma and presentation.