Resting Place Recipe

Make the infusion (overnight or faster)

Place 2 cups vodka and 2 tablespoons dried culinary lavender in a clean jar with a tight-fitting lid. Shake gently to combine. For a bright, light lavender flavor, let sit at room temperature for 6–12 hours, tasting after 6 hours. For a more pronounced flavor, infuse up to 24 hours. To speed infusion, gently warm the vodka and lavender in a saucepan over very low heat for 15–20 minutes (do not boil), then cool.

When the infusion reaches your desired intensity, strain through a fine-mesh sieve lined with cheesecloth into a clean container to remove lavender buds. Press solids gently to extract liquid, then discard solids. Store infused vodka in the refrigerator for up to 1 month.

Prepare the raspberry purée

Place 1 cup fresh raspberries in a blender or food processor and pulse until smooth. If you prefer a seedless texture, press the purée through a fine-mesh sieve into a bowl using the back of a spoon to remove seeds. You should end up with about 3–4 tablespoons of strained purée; if using whole purée, expect slightly more texture.

Combine with citrus and sweetener

In a shaker, add 3 tablespoons fresh lemon juice and 2 tablespoons simple syrup. Add the raspberry purée (about 3–4 tablespoons). Stir or gently shake to combine. Taste and adjust: add another teaspoon of simple syrup if it's too tart, or a little more lemon if you'd like brighter acidity.

Fill a cocktail shaker with 1 cup cubed ice. Add 2.5 ounces (about 75 ml) of the prepared lavender-infused vodka and 2.5 ounces (about 75 ml) of the raspberry-lemon mixture (or adjust to taste: a 1:1 spirit-to-mix ratio).

Shake vigorously for 10–15 seconds until well chilled and slightly frothy.

Strain into a chilled coupe or rocks glass over fresh ice. If you prefer a longer, lighter drink, top with about 60 ml club soda and gently stir once to combine.

Garnish with 2–3 fresh raspberries skewered on a pick and a lemon twist expressed over the drink and dropped in.

Serve immediately.