Lavender Infused Vodka Recipe

Steep vodka

Place 2 cups vodka and 2 tablespoons dried culinary lavender in a clean, sealable glass jar. If you prefer a slightly softer floral note, stir in 1 teaspoon granulated sugar. Seal and gently shake to combine.

Let the mixture steep at room temperature out of direct sunlight for 24 to 48 hours, tasting at 24 hours. Lavender can become soapy if over-steeped; remove flowers when the aroma is pronounced but not overpowering (usually 24–36 hours).

Strain the vodka through a fine-mesh sieve lined with cheesecloth or a coffee filter into a clean bottle. Discard solids. Chill the infused vodka before use. Makes about 2 cups (16 oz).

Combine 1 cup raspberries, 0.75 cup sugar and 0.5 cup water in a small saucepan over medium heat.

Bring to a gentle simmer, stirring to dissolve the sugar, and cook 5–7 minutes until berries break down and liquid thickens slightly.

Remove from heat, stir in 0.5 teaspoon lemon juice, then strain through a fine-mesh sieve into a jar, pressing on solids to extract syrup. Discard solids. Cool to room temperature then refrigerate. Yields ~6 oz. Keeps 10–14 days refrigerated.

In a cocktail shaker, add 4 fresh raspberries and gently muddle once or twice to release juices (avoid over-muddling seeds).

Add 2 oz chilled lavender-infused vodka, 0.5 oz fresh lemon juice, 0.5 oz raspberry syrup, and a large handful of ice (~1/2 cup).

Shake vigorously for 10–12 seconds until well chilled.

Fill a Collins or highball glass with ice (remaining ~1/2 cup). Strain the shaker contents into the glass—use a fine strainer if you want to keep seeds out.

Top with 3 oz chilled tonic water. Gently stir once to integrate.

Garnish with a lemon wheel slid onto the rim, 2 extra raspberries (skewered or floated), and an optional lavender sprig for aroma. Serve immediately.