Add the dried lavender buds, remove from heat, and let steep for 15–20 minutes, tasting occasionally until the floral note is pronounced but not so strong that it becomes perfumy.

Strain the syrup through a fine mesh sieve or cheesecloth into a clean container. Discard the solids. Cool to room temperature and refrigerate; syrup will keep 2 weeks.

Cocktail

Prepare (if using egg white)

If using egg white for texture, separate the white from a fresh egg. Alternatively use 0.5 oz (15 ml) pasteurized liquid egg white. Add egg white to the shaker first for a dry shake.

Add gin (2 oz), lavender simple syrup (0.75 oz), fresh lemon juice (0.75 oz), dry vermouth (0.25 oz), and 2 dashes lavender bitters into a cocktail shaker.

Dry shake vigorously (no ice) for 15 seconds if using egg white to emulsify the foam.

Add ice (about 6 cubes) to the shaker and shake hard for 10–15 seconds until shaker is cold to the touch and well aerated.

Double-strain the cocktail into a chilled coupe or Nick & Nora glass using a Hawthorne or fine mesh strainer to remove ice shards and any lavender particles.

Optional: For a lighter spritz, top with 1 oz club soda gently poured down the side (do not overtop to preserve foam if using egg white).

Garnish with a fresh lavender sprig resting on the foam or a lemon twist clipped to the rim. Serve immediately.