Towpath Lavender Recipe

Combine and heat

In a small saucepan combine 1 cup water and 1 cup granulated sugar. Stir over medium heat until the sugar dissolves and the mixture comes just to a simmer.

Infuse

Add 2 tablespoons dried culinary lavender to the saucepan. Reduce heat to low and let the mixture gently steep for 5 minutes, stirring occasionally to fully incorporate flavors.

Cool and strain

Remove from heat and let the syrup cool for 15–20 minutes to intensify infusion. Strain through a fine-mesh sieve or cheesecloth into a clean jar, pressing on the lavender to extract flavor. Discard solids. Refrigerate until chilled. Syrup keeps refrigerated for up to 2 weeks.

Prepare glass (optional)

If serving up (no ice in glass), chill a coupe or martini glass in the freezer for a few minutes or fill with ice and water while you prepare the cocktail.

Dry shake (if using egg white)

If using egg white for a silky texture, combine 2 oz American gin, 0.75 oz fresh lemon juice, 0.75 oz lavender syrup, and 0.5 egg white in a cocktail shaker without ice. Dry shake vigorously for 15–20 seconds to emulsify and build froth.

Wet shake

Add 4 ice cubes to the shaker (or if you didn't dry shake, combine ingredients with ice now). Shake all ingredients vigorously for 12–15 seconds until the shaker is very cold and slightly frosty.

Strain and serve

Discard ice/water from chilled glass if applicable. Fine-strain the cocktail into the chilled coupe or an old-fashioned glass over a large ice cube, depending on preference. Use a fine mesh strainer in addition to the shaker strainer if you used egg white to ensure a silky, foam-topped pour.

Express a lemon twist over the cocktail to release oils, rub the peel on the glass rim, and drop it into the drink or rest on the rim.

Float or place a small sprig of fresh or dried lavender on top of the foam or beside the lemon twist for aroma and presentation. Serve immediately.