Lavender Gimlet Recipe

Combine and dissolve

In a small saucepan combine 1 cup water and 1 cup granulated sugar. Heat over medium, stirring occasionally, until the sugar is fully dissolved and the mixture just reaches a simmer (do not boil vigorously).

Infuse lavender

Remove the pan from heat, add 1 tablespoon dried culinary lavender buds, and gently stir to combine. Let the syrup steep for 15 minutes off heat to extract floral aroma without becoming soapy or bitter.

Strain and cool

Strain the syrup through a fine mesh sieve or cheesecloth into a heatproof container to remove the lavender buds. Allow syrup to cool to room temperature, then transfer to a sealed container and refrigerate. Syrup will keep up to 2 weeks.

Chill glass

Place a martini or coupe glass in the freezer for a few minutes or fill it with ice and cold water to chill while you prepare the cocktail.

Measure and combine

In a cocktail shaker add 2 oz Hendrick's Gin, 0.75 oz fresh lime juice (juice one small lime), and 0.75 oz chilled lavender simple syrup.

Add ice and shake

Add enough ice to the shaker to nearly fill it (about 1 cup). Secure the lid and shake vigorously for 12-15 seconds until the shaker is very cold and slightly frosted—this both chills and dilutes to proper balance.

Prepare glass

If you chilled the glass with ice water, dump the ice and water now and wipe the inside dry with a clean towel.

Double strain and garnish

Double strain the cocktail into the chilled martini or coupe glass using a Hawthorne strainer and a fine mesh strainer to catch ice shards and any syrup solids. Express the oils from a lime peel over the drink or float a thin lime wheel on the surface. Garnish with a single fresh lavender sprig laid across the rim or floated gently on the surface.

Serve

Serve immediately. Sip to enjoy Hendrick's cucumber and rose notes balanced by bright lime and delicate lavender floral sweetness.