Go Back Email Link
–+ servings

Lavender Margarita Cocktail Recipe

Lavender Margarita Cocktail Recipe
I use a mix of common bar tools, fresh ingredients, and pretty simple steps to make this bright, floral cocktail. The lavender gives a unique twist that works best with quality tequila and a well-chosen liqueur.
John
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 1

Equipment

  • Shaker: I use this to combine the ingredients and chill the drink.
  • Jigger: This helps me measure out each component for accuracy.
  • Fine mesh strainer: I use this to remove any ice shards or small pieces of lavender.
  • Cocktail glass: A classic margarita or coupe glass works well for serving.
  • Small plate: I need one for prepping the salt or sugar rim.
  • Citrus juicer: This tool makes squeezing limes much easier and gives me more juice.
  • Bar spoon: I use this for stirring if needed.
  • Measuring spoons: These are helpful for measuring the lavender syrup.

Ingredients

  • 2 oz 60 ml tequila (blanco or reposado)
  • 3/4 oz 22 ml fresh lime juice
  • 1/2 oz 15 ml orange liqueur (like Cointreau or Triple Sec)
  • 1/2 oz 15 ml lavender simple syrup
  • Ice cubes
  • Salt or sugar for rimming the glass
  • Lime wheel or dried lavender sprig for garnish

For the lavender syrup:

  • 1/2 cup water
  • 1/2 cup sugar
  • 1 tbsp dried culinary lavender

Instructions

  • Rim the glass with salt or sugar by rubbing a lime wedge along the edge and dipping it onto a small plate.
  • In a shaker, I combine tequila, fresh lime juice, orange liqueur, and lavender syrup.
  • Add ice to fill the shaker about halfway.
  • Shake well for 10-15 seconds, until the mixture is cold to the touch.
  • Using a fine mesh strainer, strain the drink into the prepared glass.
  • Garnish with a lime wheel or a dried lavender sprig for aroma and visual appeal.

To make the lavender syrup:

  • Combine 1/2 cup each of water and sugar in a small saucepan; stir in 1 tablespoon dried lavender.
  • Heat until the sugar dissolves, then remove from the stove and let it steep for 10 minutes.
  • Strain out the lavender and allow the syrup to cool.

Notes

I usually prefer a blanco tequila for a cleaner flavor. But a smooth reposado can add some mild oakiness if you’re into that.
The lavender syrup should be made in advance and kept in the fridge. It stays fresh for about two weeks, in my experience.
If I want a less strong lavender taste, I use only 1/4 oz of syrup. Too much syrup can make the drink taste soapy, which is never good.
I avoid using culinary lavender that’s old, since it can taste bitter. A sugar rim works well for a sweeter finish, while salt brings out the citrus notes.
If I’m in the mood, I’ll add a splash of soda water for a lighter, sparkling version. Adjust the ratios to suit your taste—there’s room to play with the balance between sweet, tart, and floral here.