Meyer Lemon & Lavender Recipe

Combine 1 cup water and 1 cup granulated sugar in a small saucepan over medium heat.

Stir until the sugar completely dissolves and the mixture just reaches a gentle simmer; do not boil vigorously.

Add 2 tablespoons dried culinary lavender buds and optional fresh lemon peel, then remove the pan from heat.

Let the lavender steep in the syrup for 15–20 minutes for a bright floral note (steep longer for stronger lavender).

Strain the syrup through a fine-mesh sieve or cheesecloth into a clean jar, pressing gently on the lavender to extract flavor. Discard solids.

Cool to room temperature, then refrigerate. Syrup will keep up to 2 weeks chilled.

Juice and measure

Measure 3/4 cup (6 fl oz) fresh Meyer lemon juice. If you prefer less tartness, you may reduce to 1/2 cup; adjust syrup accordingly.

Chill glassware

Place 6 coupe or Collins glasses in the fridge or fill with ice water to chill while you prepare the cocktails.

Dry shake (if using egg white)

If using the optional egg white, combine in a large cocktail shaker: 2 oz (1/4 cup) gin or vodka per serving, 2 tsp (approx 1/12 cup) lavender simple syrup, and 1 tbsp (approx 0.5 fl oz) Meyer lemon juice per serving. For the full batch: combine 1.5 cups gin, 0.75 cups Meyer lemon juice, 0.5 cups lavender syrup, and the single egg white. Seal and shake vigorously without ice for 15–20 seconds to emulsify and create foam.

Add ice and shake

Add plenty of ice to the shaker (about 2 cups for the batch) and shake hard for 10–15 seconds until chilled (or 20–30 seconds for a frothier texture when using egg white).

Strain and top

Strain the mixture evenly into 6 chilled glasses over fresh ice (for Collins-style serve) or without ice for coupe-style. Top each serving with about 1/4 cup (2 fl oz) chilled sparkling water to add lift and balance the sweetness.

Garnish

Garnish each cocktail with a Meyer lemon wheel or twist and a small sprig of fresh lavender. If you used egg white, gently press the lavender into the foam for aroma (avoid ingesting decorative lavender stems).

Adjust and serve

Taste one serving and adjust if necessary: add a splash more syrup if too tart, more lemon if too sweet, or more sparkling water if too strong. Serve immediately.