Lavender Southside Recipe

Make syrup

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

Remove from heat and add 1 tablespoon dried culinary lavender buds. Let steep, covered, for 15–20 minutes to infuse. Taste after 15 minutes — if too floral, strain sooner.

Strain syrup through a fine mesh sieve or cheesecloth into a clean jar, discarding the lavender. Cool to room temperature, then refrigerate. Syrup will keep up to 2 weeks refrigerated.

Lightly slap the 8 fresh mint leaves between your palms or gently clap them once to release aromatics (don't bruise to bits). Place the leaves into a cocktail shaker or mixing glass.

Add 2 oz gin, 0.75 oz fresh lemon juice, and 0.75 oz lavender simple syrup to the shaker with the mint leaves.

Gently muddle the mint with the liquid 4–6 times to bruise the leaves and release oils. Avoid over-muddling to prevent bitterness.

Fill the shaker with ice and shake vigorously for about 8–10 seconds to chill and dilute slightly.

Fill a chilled highball or Collins glass with crushed ice (about 1 cup). Strain the cocktail over the crushed ice using a fine-strainer or julep strainer to catch mint fragments.

Top with 2 oz club soda and stir gently once or twice to integrate.

Garnish with a sprig of fresh mint and, if available, a small lavender sprig. Optionally express a lemon peel over the top for extra aroma.

Serve with a straw and a small spoon for the crushed ice; encourage drinking while cold to enjoy the effervescent aromatics.