Lavender Bees Knees Recipe

Steep and dissolve

Place 3 tablespoons honey in a small heatproof bowl or jar. Add 3 tablespoons hot (just-off-boil) water and stir until the honey dissolves into a syrup.

Infuse

Add 1 teaspoon dried culinary lavender buds to the honey syrup, cover, and let steep for 10–15 minutes off heat to develop a clear floral note without bitterness.

Strain and cool

Strain the syrup through a fine mesh sieve or coffee filter into a clean container to remove lavender buds. Cool to room temperature before using. Refrigerate leftover syrup up to 2 weeks.

Prepare shaker

Chill a coupe or martini glass by filling with ice or placing in the freezer. Fill a cocktail shaker with ice cubes (about 1 cup).

Measure and combine

Add 2 oz Litchfield Batcher's Gin, 0.75 oz lavender-infused honey syrup, 0.5 oz Sevez Lavender Liqueur, and 0.75 oz fresh lemon juice to the shaker.

Dry shake (optional)

For a slightly frothier texture and fuller integration of the honey syrup, seal the shaker and shake vigorously without ice for 10 seconds (dry shake).

Wet shake

Add ice if you haven't already, or if you dry-shook, add fresh ice now. Shake vigorously for 12–15 seconds until the shaker is very cold and slightly frosted.

Double strain and serve

Double strain the cocktail into the chilled coupe or martini glass using a Hawthorne and fine mesh strainer to remove ice shards and any residual lavender bits.

Garnish

Express a lemon twist over the drink to release oils and drop it in, or finish with an edible lavender sprig laid across the rim. Serve immediately.