Lavender Lemon Drop Recipe

Make the syrup

Combine 1 cup water and 1 cup granulated sugar in a small saucepan over medium heat. Stir until the sugar is completely dissolved.

Once dissolved, add 2 teaspoons dried culinary lavender to the syrup. Reduce heat to low and simmer gently for 2–3 minutes—do not boil vigorously, as it can make the lavender bitter.

Remove from heat and let the lavender steep in the syrup for 15–20 minutes, tasting after 10 minutes to ensure the floral note isn't overpowering.

Strain the syrup through a fine mesh strainer or cheesecloth into a clean container, pressing gently on the buds to extract flavor. Cool to room temperature, then refrigerate. Syrup keeps ~2 weeks refrigerated.

Prepare glass and optional rim

If rimming, rub a lemon wedge around the edge of a chilled coupe or martini glass and dip into superfine sugar or crushed dried lavender to lightly coat. Set glass aside.

Dry shake (if using egg white)

In a cocktail shaker, add 2 oz Tito's vodka, 1 oz fresh lemon juice, 0.75 oz lavender simple syrup, 0.5 oz orange liqueur, and 0.5 oz egg white (optional). Seal and 'dry shake' (no ice) vigorously for 15–20 seconds to build foam and emulsify the egg white.

Wet shake

Add ice (about 1 cup or enough to fill the shaker) to the shaker. Shake vigorously for 12–15 seconds until the shaker is very cold to the touch and well diluted.

Strain and serve

Double strain the cocktail (use a Hawthorne strainer and a fine mesh strainer) into the chilled, prepared glass to ensure a silky texture and remove ice shards and any lavender bits.

Garnish

Float a dehydrated lemon wheel on the foam and optionally place a small sprig of fresh lavender alongside. Serve immediately.