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Ingredients
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Cocktail
Lavender syrup (makes ~1 cup)
Method
Lavender syrup
- 1
Make syrup
Combine 1 cup water and 1 cup sugar in a small saucepan over medium heat. Stir until sugar dissolves and liquid is simmering, about 3–4 minutes.
- 2
Remove from heat, add 2 tablespoons dried lavender buds, cover and steep 15 minutes to infuse. Taste and strain the syrup through a fine mesh sieve or cheesecloth into a clean jar, pressing gently on the solids. Cool completely before using. Refrigerate up to 2 weeks.
Cocktail assembly
- 3
- 4
In a cocktail shaker, combine 2 oz Mezcal Unión, 0.75 oz Aperol, 0.75 oz fresh lemon juice, and 0.5 oz lavender syrup.
- 5
Add a large handful of ice to the shaker (preferably one large cube or several large cubes), and shake vigorously for 12–15 seconds until the shaker is very cold and slightly frosted.
- 6
Dump the ice water from the chilled glass and double-strain the cocktail into the chilled glass using a hawthorne strainer and a fine mesh strainer to remove any small ice shards and lavender sediment.
- 7
Express an orange twist over the surface of the cocktail by holding the twist skin-side down over the drink and giving it a sharp squeeze to release oils, then rub the peel along the rim and drop it into the drink.
- 8
Garnish with a small sprig of lavender laid across the rim or floated on the surface. Serve immediately.
- 9
Optional: For a slightly smokier presentation, flame the orange twist briefly over the drink before dropping it in (exercise caution).
