Lavender Iced Tea Cocktail Cocktail Recipe
This Lavender Iced Tea Cocktail blends those floral lavender notes with the familiar taste of iced tea and a smooth spirit. I rely on basic tools, decent ingredients, and a step-by-step process to make sure every glass turns out refreshing.
Equipment
- Cocktail shaker: I use this to mix and chill everything together.
- Measuring jigger: This helps me get the right amount of spirits and syrups.
- Strainer: I strain the drink into a glass to get rid of ice and lavender bits.
- Tall glass (highball): A tall glass shows off the color and holds plenty of ice.
- Stirring spoon: I use this to stir in the tea after shaking.
- Fine mesh sieve: This catches any tiny lavender particles.
- Ice cubes: I use lots for serving and shaking.
Ingredients
- 2 oz vodka or gin if you want a botanical twist
- 1 oz fresh lemon juice
- 3/4 oz lavender simple syrup see Notes for how to make it
- 4 oz chilled black tea I usually go with English Breakfast or Earl Grey
- Ice cubes for shaking and serving
- Lavender sprig and lemon slice for garnish
Lavender Simple Syrup
- 1 cup water
- 1 cup granulated sugar
- 1 tbsp dried culinary lavender
Instructions
- Fill your cocktail shaker with ice.
- Pour in 2 oz vodka, 1 oz lemon juice, and 3/4 oz lavender simple syrup.
- Shake well for about 20 seconds until everything's nice and cold.
- Strain the liquid into a tall glass filled with fresh ice, using a fine mesh sieve if you want.
- Add 4 oz chilled black tea to the glass.
- Stir gently to mix and chill it all together.
- Garnish with a sprig of lavender and a lemon slice on the rim.
Notes
Fresh-brewed, chilled black tea is best—it keeps the drink from getting watery. I make the lavender simple syrup by boiling equal parts water and sugar, tossing in the lavender, letting it steep for about 10 minutes, then straining out the flowers.
Garnish carefully—dried lavender can be pretty strong, so I stick to a small sprig. If you want a more pronounced lavender flavor, you can add a little extra syrup, but too much will totally take over. Leftover syrup keeps in the fridge for a week, maybe a bit more.