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–+ servings

Lavender Lemonade Cocktail Recipe

Lavender Lemonade Cocktail Recipe
I stick to fresh lemon juice, dried lavender, and vodka for this one. The floral notes from lavender and the citrus just work—plus, the drink gets this faint purple tint that looks great in a glass.
John
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 1

Equipment

  • Shaker Chill and mix ingredients
  • Strainer Remove ice and solids
  • Jigger Measure liquids
  • Saucepan Make lavender syrup
  • Mesh Sieve Strain lavender from syrup
  • Tall/Rocks Glass Serve drink over ice
  • Bar Spoon Stir cocktail
  • Citrus Juicer Extract lemon juice
  • Paring Knife Prepare garnish

Ingredients

I like to keep it simple with ingredients you can actually get.

  • 2 ounces vodka
  • 1.5 ounces fresh lemon juice
  • 1 ounce lavender syrup see notes
  • 2 ounces cold water or club soda
  • Ice cubes

Instructions

  • Bring 1/2 cup water and 1/2 cup sugar to a simmer in a small saucepan. Stir until the sugar disappears.
  • Then, toss in the dried lavender, pull it off the heat, and let it steep for about 10 minutes.
  • Strain out the flowers and let the syrup cool down.
  • To build the drink, fill your shaker with ice. Pour in vodka, lemon juice, and cooled lavender syrup.
  • Shake it up for 10 seconds or so—just until it feels cold in your hands.
  • Strain the mix into a glass full of ice. Top with cold water or club soda. Give it a gentle stir.
  • For garnish, I usually add a lemon slice or a little lavender sprig. That’s it.

Notes

I always use culinary-grade dried lavender. The other stuff isn’t really meant for eating and can taste weirdly soapy. You can usually find culinary lavender at specialty grocery stores or online if you look around.
Leftover lavender syrup keeps in a sealed jar in the fridge for up to two weeks. I try not to overdo it with the syrup—the floral flavor can get pretty intense if you go wild.
If you want it sweeter, add a little more syrup. Too sweet? Cut back on syrup or throw in a splash more lemon juice. If it’s too tart, a bit of simple syrup smooths it out.