Lavender Gin Fizz Recipe
gin, elderflower liqueur, lavender syrup, kombucha.
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Ingredients
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Cocktail
Garnish
Method
Preparation
Chill glass
Place a Collins or highball glass in the freezer or fill it with ice water to chill while you assemble the cocktail.
Measure ingredients
Measure out the gin, elderflower liqueur, lemon juice, and lavender syrup so they are ready at the shaker.
Mixing
Dry shake (if using egg white)
In a cocktail shaker, add gin (2 oz), elderflower liqueur (0.75 oz), fresh lemon juice (0.75 oz), lavender syrup (0.5 oz), and the egg white (0.5 each) if using. Seal and shake vigorously without ice for 10–15 seconds to emulsify and create foam.
Wet shake
Open the shaker, add a generous scoop of ice (about 1 cup), reseal and shake vigorously for 12–15 seconds until well chilled and slightly diluted.
Strain into glass
Discard the ice water from the chilled glass if used. Double-strain the cocktail into the chilled Collins/highball glass over fresh ice (large cube or crushed), leaving room for kombucha.
Top with kombucha
Slowly top the cocktail with cold kombucha (about 3 oz). Pour gently over the back of a spoon if you want to preserve more foam. Stir very gently once to integrate; avoid vigorous stirring to keep carbonation.
Finish & Garnish
If you omitted egg white, you still can get a subtle foam by pouring the shaken mixture over ice and topping with kombucha; texture will be lighter.