Lavender Lemon Gin Fizz Cocktail Recipe
I mix floral and citrus flavors in this drink using dried lavender, fresh lemon juice, and gin. Shaking the ingredients gives you a fizzy, refreshing cocktail that I serve over ice with a lemon wheel.
Equipment
- To make this drink, I use a cocktail shaker and a fine mesh strainer. The shaker mixes everything and helps create that nice foam.
- The strainer catches any bits of lavender or ice. I always need a small saucepan for the lavender simple syrup.
- A citrus juicer makes it easy to get more juice out of each lemon. For serving, I use a tall glass or a Collins glass and fill it with ice.
- I keep a long bar spoon handy for gently stirring after pouring the soda water. A measuring cup helps me be precise when adding water for the syrup.
Ingredients
- 2 oz gin: I usually go with a London Dry gin because it has a clean botanical taste.
- 3/4 oz fresh lemon juice: I squeeze this right before using it.
- 3/4 oz lavender simple syrup: I make this by simmering equal parts water and sugar with about 1 tablespoon dried culinary lavender.
- 1 egg white: This gives the drink a silky texture and some nice foam.
- 2 oz club soda or sparkling water: For the fizz obviously.
- Lavender sprig and lemon wheel optional: I like to use these for garnish.
Instructions
- First, I make the lavender syrup by heating 1/2 cup sugar, 1/2 cup water, and dried lavender until the sugar dissolves. Then, I let it steep and strain it.
- I let the syrup cool down to room temperature. Next, I pour gin, lemon juice, lavender syrup, and egg white into the shaker.
- I shake the ingredients without ice for about 15 seconds to blend the egg white. Then I add ice and shake again until the shaker feels really cold.
- I strain the drink into a glass filled with fresh ice. Gently, I top it with club soda so the foam doesn’t get messed up.
- I add a lemon wheel and a lavender sprig if I feel like decorating. I serve it right away for the best texture.
Notes
If I don’t want to use egg white, I can skip it or use 1 tablespoon aquafaba (that’s chickpea liquid) instead. This keeps the drink vegan and still gives you foam.
Dried lavender should be labeled culinary grade—other kinds might taste bitter. This cocktail should taste balanced between tart, floral, and just a hint of sweetness.
If it’s too sour, I add a little more syrup; if it’s too sweet, I add more lemon juice. I use fresh lemon juice for the best flavor and avoid bottled juice.
Chilling the glass in the freezer beforehand helps the drink stay cold longer. If I want extra fizz, I’ll add more club soda, but I pour it slowly so I don’t ruin the foam.