Towpath American Gin Recipe

Combine 1 cup water and 1 cup granulated sugar in a small saucepan and bring to a gentle simmer over medium heat, stirring until the sugar dissolves.

Add 2 teaspoons dried culinary lavender, reduce heat to low, and simmer gently for 3–5 minutes to infuse. Remove from heat and let steep for 15–20 minutes off the heat for stronger flavor.

Strain the syrup through a fine mesh sieve or cheesecloth into a clean jar, pressing on solids to extract flavor. Discard solids, let syrup cool, then refrigerate. Syrup keeps up to 2 weeks refrigerated.

Prep (if using egg white)

If using egg white for a silky texture, separate and add 1/2 fresh egg white to the shaker. Dry shake (no ice) hard for 10–15 seconds to emulsify.

Add 2 oz gin, 0.75 oz fresh lemon juice, 0.75 oz lavender syrup, and ice to a cocktail shaker. If you used the egg white in the dry shake, add ice after the dry shake.

Shake vigorously for 10–15 seconds until well-chilled and the shaker is frosty (if no egg white, shake with ice for same time).

Double-strain into a chilled coupe or rocks glass over fresh ice (for on-the-rocks serve) using a fine mesh strainer to remove ice shards and any lavender bits.

If you prefer a lighter, slightly effervescent drink, top with 1 oz club soda and gently stir once.

Garnish with a fresh lavender sprig or a lemon twist. Serve immediately.