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Ingredients
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Cocktail
Lavender Simple Syrup (makes ~1 cup)
Garnish
Method
Lavender Simple Syrup
Combine and infuse
In a small saucepan combine 1 cup water and 1 cup granulated sugar. Warm gently over medium heat, stirring until the sugar dissolves—do not boil vigorously. Add 2 tablespoons dried culinary lavender and 1 teaspoon lemon zest. Maintain a low simmer for 3–4 minutes to release the lavender oils.
Steep and strain
Remove the saucepan from heat and allow the lavender to steep in the syrup for 20–30 minutes (longer for stronger flavor). Once infused to your taste, strain the syrup through a fine mesh sieve or cheesecloth to remove lavender and zest. Cool to room temperature. Store in the refrigerator in a sealed container for up to 2 weeks.
Cocktail Assembly
Prepare shaker
If using egg white, separate half an egg white (about 0.5 oz) into a cocktail shaker. Add 2 oz gin, 0.75 oz fresh lemon juice, 0.75 oz lavender simple syrup, and 0.25 oz dry vermouth to the shaker.
Dry shake (if using egg white)
Dry shake (no ice) vigorously for 15–20 seconds to emulsify the egg white and produce a silky foam.
Wet shake
Add ice to the shaker (about 4–6 large cubes) and shake vigorously for 12–15 seconds until well chilled.
Strain and serve
Double strain the cocktail into a chilled coupe or martini glass using a fine mesh strainer to catch any ice shards and foam bits. If not using egg white, simply shake with ice and strain.