Empress Gin, Killer Lavender Bees Syrup Knees & Lemon Juice Recipe

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

Add 2 tablespoons dried culinary lavender to the simmering syrup. Reduce heat to low and gently simmer for 5 minutes to infuse floral flavor. Avoid vigorous boiling to keep aromatics intact.

Remove from heat and let the lavender steep for 15–20 minutes to deepen the floral note. Taste after 15 minutes and steep longer if you prefer stronger lavender.

Strain the syrup through a fine-mesh sieve or cheesecloth into a clean container to remove lavender buds. While still warm, whisk in 2 tablespoons runny honey until fully incorporated. Stir in 1 teaspoon lemon zest if using for added brightness.

Let the syrup cool to room temperature, then transfer to a sealed bottle or jar and refrigerate. Syrup will keep 2–3 weeks chilled.

Prepare glass

If serving up (no ice), chill a coupe or martini glass in the freezer for a few minutes. If serving on the rocks, fill a rocks glass with ice.

Dry shake (if using egg white)

If you want a silky foam, add 0.5 egg white to a cocktail shaker and shake vigorously without ice for 15 seconds (dry shake).

Add 2 oz Empress Gin, 0.75 oz fresh lemon juice, 0.75 oz Killer Lavender Bees Syrup and the dry-shaken egg white (if used) to the cocktail shaker. Fill the shaker with ice (about 4 large cubes).

Shake vigorously for 12–18 seconds until the outside of the shaker is frosty and well chilled; this integrates the ingredients and chills the drink thoroughly.

Double-strain the cocktail into the chilled coupe (or over fresh ice in the rocks glass) through a fine strainer to ensure a silky texture and remove ice shards or egg solids.

Garnish with a candied lavender sprig or a fresh lavender sprig and a lemon twist or wheel perched on the rim. Serve immediately.