Water Lily Recipe

Make honey syrup (if not prepared)

Combine equal parts honey and warm water (e.g., 1/4 cup honey + 1/4 cup warm water). Stir until the honey fully dissolves. Cool to room temperature before using. Stores in refrigerator for up to 2 weeks.

Add the Empress 1908 Indigo Gin (2 oz), fresh lemon juice (0.75 oz), honey syrup (0.5 oz), lavender tincture or lavender syrup (0.25 oz), and Velvet Falernum (0.25 oz) into a cocktail shaker.

Fill the shaker with ice (about 1 cup). Secure the shaker lid and dry-shake briefly (10 seconds) if using lavender syrup to help integrate aromatics, then shake vigorously for 12–15 seconds until the outside of the shaker is very cold.

Prepare a chilled coupe or flute glass with 4 ice cubes to chill briefly, or simply chill the glass beforehand. If you used ice to chill the serving glass, discard the ice before straining.

Double strain the cocktail into the chilled serving glass (use a Hawthorne strainer and a fine mesh strainer if available) to remove ice shards and any lavender solids.

Gently top the cocktail with chilled Prosecco (about 2 oz). Pour slowly down the side of the glass to preserve effervescence and create a delicate layer on top. Do not stir — allow layers to integrate naturally.

Express the lemon twist over the surface of the drink by holding it over the glass and giving it a quick pinch to release oils, then drop it into the drink or rest it on the rim.

Place a fresh lavender sprig or an edible dehydrated flower gently on top of the foam/prosecco. If using a sprig, lightly clap it between your hands once before placing to release fragrance.

Serve immediately while Prosecco is fizzy. Note: Empress gin is naturally indigo and will react slightly with the citrus and honey to produce subtle color shifts — this is expected and contributes to the drink’s visual appeal.