Go Back Email Link
–+ servings

Lavender Gin And Tonic Cocktail Recipe

Lavender Gin and Tonic Cocktail Recipe
When I make a Lavender Gin and Tonic, I keep things simple but pay attention to the details. Good equipment and quality ingredients really help the flavors pop.
John
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 1

Equipment

  • Jigger or measuring spoons: For accurate measurement of gin, syrup, and tonic.
  • Cocktail shaker (optional): If I want to quickly combine the gin with the syrup before adding tonic.
  • Bar spoon: For gentle stirring, keeping the carbonation in the tonic.
  • Highball glass: A tall glass provides enough space for ice and garnishes.
  • Strainer (if using a shaker): To pour without shaking up the herbs or ice too much.
  • Citrus zester or peeler: For making a lemon or lime twist for garnish.
  • Fine mesh strainer (optional): If infusing my own lavender syrup and want a clear drink.
  • Ice cube tray: To make plenty of fresh ice for serving.

Ingredients

  • 2 ounces gin: London Dry gin or another brand I like.
  • 0.5 –1 ounce lavender simple syrup: Adjust to taste. I use homemade or store-bought.
  • 4 –5 ounces tonic water: I choose a high-quality tonic for the best taste.
  • 1 lemon or lime wheel: For garnish.
  • Lavender sprig optional: For aroma and decoration.
  • Fresh ice cubes: Enough to fill the glass.
  • Extra lemon or lime zest optional: For more aroma if desired.

Instructions

  • Fill my highball glass with ice cubes to chill it well.
  • Pour 2 ounces gin directly over the ice.
  • Add 0.5–1 ounce lavender syrup based on my desired sweetness.
  • Use my bar spoon to gently mix the gin and syrup.
  • Top slowly with 4–5 ounces tonic water, pouring along the side of the glass to keep it fizzy.
  • Stir gently just once to mix, but not break the bubbles.
  • Add a lemon or lime wheel on the rim for garnish.
  • Place a fresh lavender sprig in the glass for a fragrant touch.
  • Serve immediately while cold.

Notes

I like a floral gin like the Botanist or Hendrick’s for this drink. If I'm making lavender simple syrup at home, I steep food-grade dried lavender buds in equal parts sugar and water—then strain after about 30 minutes.
Tonic water can totally change the taste, so I stick to ones with simple, clean flavors. If I want it less sweet, half an ounce of syrup is enough for me.
Fresh ice is important so the cocktail doesn't get watery. The garnish isn’t just for looks; that lavender and citrus oil add real aroma every time I take a sip.
No fresh lavender? No problem. A twist of lemon or lime peel works as a simple garnish. The drink’s best served cold and enjoyed soon after mixing for the freshest flavor.