Lavender Gin Spritz Recipe

Make syrup

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

Add 2 tablespoons dried culinary lavender to the pan, reduce heat to low, and simmer gently for 3–4 minutes to infuse — do not boil hard as that can make the syrup bitter.

Remove pan from heat and let the lavender steep in the syrup for 15–20 minutes, tasting after 10 minutes to check intensity. Steep longer for stronger flavor, shorter for more subtle floral notes.

Strain the syrup through a fine mesh sieve or cheesecloth into a clean container, pressing gently on the lavender to extract liquid. Discard solids. Cool to room temperature, then refrigerate until cold. Yields about 1 cup syrup; keeps 2 weeks refrigerated.

Chill glassware

If desired, chill a large wine glass or Collins glass in the freezer for 5–10 minutes before assembling the drink.

Fill the chilled glass about two-thirds full with ice.

In a cocktail shaker (or stirring glass) filled with ice, combine 2 oz London dry gin, 0.75 oz fresh lemon juice, and 0.5 oz chilled lavender simple syrup. Shake vigorously for 8–10 seconds to chill and dilute slightly. (If you prefer a lighter, more aromatic drink, stir gently instead of shaking.)

Strain the shaken mixture into the prepared glass over the ice.

Top with 2 oz dry sparkling wine and 1 oz chilled club soda. Gently stir once or twice to combine — avoid over-stirring to preserve effervescence.

Garnish with a lemon wheel or twist and an optional fresh lavender sprig. Serve immediately.