Lavender Sour Cocktail Recipe

Creating a Lavender Sour cocktail at home is a fun way to put a floral spin on a classic drink. This recipe uses fresh lemon juice, lavender syrup, and gin or vodka for a smooth, balanced taste with a beautiful aroma.

It’s a refreshing option for relaxing evenings or small gatherings. When I make this cocktail, I enjoy how the lavender brings a unique flavor to the sour base.

The drink looks elegant and tastes bright without being too sweet. If you like experimenting with cocktails, you might appreciate how easy and rewarding this recipe is.

Lavender Sour Cocktail Recipe

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I use dried lavender and fresh lemon juice to create a balanced floral flavor in this cocktail. Using quality tools and ingredients really makes mixing this drink simple and gives the best results.

John

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Serving Size 1

Equipment

• Cocktail shaker: I use a shaker to mix everything well and chill the drink.
• Strainer: A fine mesh strainer helps remove ice and lavender bits when pouring.
• Jigger or small measuring cup: Accurate measurements help the flavors balance right.
• Citrus juicer: Pressing lemons with a juicer gets the most juice out.
• Bar spoon: I sometimes use a spoon if I need to stir the drink before shaking.
• Glass: I prefer a coupe or rocks glass for serving.
• Small saucepan: Needed if making homemade lavender syrup.
• Cheesecloth or fine sieve: Helps strain homemade syrup to remove lavender pieces.

Ingredients

• 2 oz gin: I choose a classic or floral gin for the base.
• 3/4 oz fresh lemon juice: Using fresh lemons makes the flavor brighter.
• 1/2 oz lavender syrup: I often use homemade syrup for the best taste.
• 1/2 oz simple syrup: Adds some sweetness to balance the tartness.
• 1 egg white optional: Creates a silky foam on top.
• Ice: For chilling the drink in the shaker.
• Garnish: A small sprig of lavender or a lemon twist for the top.

Instructions

• Step 1: I first make the lavender syrup by boiling water and sugar, then stirring in dried lavender. I let it steep, then strain and let it cool.
• Step 2: In my shaker, I add gin, lemon juice, lavender syrup, simple syrup, and egg white (if using).
• Step 3: I dry shake (without ice) for about 15 seconds to make the egg white foamy.
• Step 4: I add ice to the shaker, then shake again for 20-30 seconds to chill.
• Step 5: I strain the drink into a chilled glass using a fine strainer.
• Step 6: I garnish with a fresh lavender sprig or a twist of lemon.

Notes

I use culinary lavender, not ornamental types, since some varieties can taste bitter.

If I don’t want to use egg whites, I shake the drink well to get a small head of foam.

Store leftover lavender syrup in the fridge for up to two weeks.

I sometimes switch gin for vodka, but gin gives the drink more flavor.

Fresh ingredients always give the best results, especially when it comes to the lemon juice and lavender.

If the drink tastes too sour, I add a bit more simple syrup next time.

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Tasting Notes

When I sip the Lavender Sour, the first thing I notice is the gentle floral aroma. The lavender comes through without feeling overwhelming.

Its scent reminds me of fresh herbs in a garden. The flavor is a mix of tart and sweet.

I taste the fresh lemon, which gives a bright and zesty start. That sourness is balanced by a subtle sweetness, which keeps the drink from being too sharp.

Texture Notes:

• Smooth mouthfeel
• Light foam from shaking with egg white
• Velvety finish on the tongue

The lavender simple syrup adds a soft, herbal taste. It isn’t as strong as eating lavender, but it pairs well with the citrus.

I find the color of the drink to be pale purple or lavender, which looks inviting. The foam on top is light and airy, giving a nice texture with each sip.

The lavender accent lingers a bit after each taste but does not mask the other flavors. For me, this cocktail feels refreshing, clean, and light.

Must Have Ingredients

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Substitute

If I run out of lavender syrup, I just grab some simple syrup and add a couple drops of food-grade lavender extract. Honestly, it keeps that floral kick in my Lavender Sour pretty well.

For anyone skipping alcohol, I swap the gin for sparkling water or maybe lemon-lime soda. Not exactly the same, but it works in a pinch.

Sometimes I don’t have egg whites on hand. I’ll just use aquafaba for that foamy texture—works surprisingly well.

Equipment:

• Shaker
• Strainer
• Jigger (or a little measuring cup if that’s what you’ve got)

Ingredients:

• Substitute spirit—gin, vodka, whatever you like
• Substitute syrup (see above)
• Fresh lemon or lime juice
• Egg white or aquafaba
• Ice cubes

Instructions:

• Add everything to your shaker.
• If you’re using egg white or aquafaba, give it a good shake without ice first (that’s the dry shake trick).
• Toss in the ice and shake again.
• Strain it into a glass.
• Garnish with whatever feels right.