Combine sugar, water, and dried lavender in a small saucepan over medium heat. Stir until sugar dissolves and bring to a gentle simmer for 2 minutes to infuse. Remove from heat and let steep for 15 minutes. Strain into a jar, discard solids, and cool. Refrigerate up to 2 weeks.

Butterfly Pea Flower Tea (cold concentrate)

Steep the butterfly pea flowers or teabag in 2 oz hot water for 5 minutes until deep blue. Strain and chill. If you prefer a darker purple/midnight hue, use a slightly stronger steeping (add more flowers or steep longer). Cool completely before using. Reserve about 0.25 oz for the cocktail.

Cocktail Assembly

Dry Shake

If using egg white for a silky froth, combine gin, elderflower liqueur, lemon juice, lavender simple syrup, crème de violette, butterfly pea concentrate (or dissolved activated charcoal), and egg white in a cocktail shaker without ice. Dry shake vigorously for 15–20 seconds to emulsify and create foam.

Wet Shake

Add ice to the shaker (about 1 cup). Shake hard for 12–15 seconds until the exterior of the shaker is frosty and contents are well chilled.

Strain and Layer

Double-strain the cocktail into a chilled coupe or Nick & Nora glass to remove ice shards and any solids. Carefully pour 1.5 oz club soda down the side or over the back of a bar spoon to lightly top the drink and create a misty effervescence. The combination of crème de violette and butterfly pea will yield a shifting purple haze; if you used activated charcoal, add it sparingly to deepen the shade (it will mute vibrancy).

Garnish & Serve

Finish with a lemon twist expressed over the glass or float an edible flower on the foam. Serve immediately while the froth is intact and the purple mist effect is visible.