Lavender Mint Cooler Mocktail Recipe
I go for a mix of fresh lavender and mint for this one—keeps things light and alcohol-free. The right tools and ingredients really do make a difference, at least in my experience.
Equipment
- Cocktail shaker: For mixing and chilling everything together.
- Fine mesh strainer: I use this to keep bits of herbs and ice out of the glass.
- Muddler: Handy for crushing mint leaves and getting those oils out.
- Measuring jigger: Makes it way easier to get the amounts right.
- Tall glass: I like serving this over ice in a tall glass.
- Bar spoon: For a quick stir if needed.
- Small saucepan: This is where I make the lavender syrup.
- Knife and cutting board: For slicing lemons and prepping garnishes.
Ingredients
- Fresh mint leaves about 10, plus a few more for garnish
- Fresh or dried culinary lavender 1 tablespoon
- Lemon juice fresh-squeezed, 2 ounces
- Simple syrup homemade lavender syrup, 1.5 ounces
- Club soda 4 ounces
- Ice cubes
- Lemon slices for garnish
- Optional: sugar to rim the glass
Instructions
- Add mint leaves and lavender syrup to your cocktail shaker.
- Gently muddle the mint—don’t go overboard or you’ll shred it.
- Add lemon juice and fill the shaker with ice.
- Shake it up for about 15 seconds to get it nice and cold.
- Strain into a tall glass over fresh ice.
- Top with club soda and give it a gentle stir.
Notes
I almost always use fresh mint for a stronger flavor. If you’re working with dried lavender, don’t use too much—it can go soapy fast.
Best to serve this right away; the mint just pops more when it’s fresh. If I make the syrup ahead, I let it cool all the way before using it.
If you want it sweeter, just add a bit more syrup. Sometimes I swap club soda for sparkling water if I’m in the mood for lighter bubbles. Honestly, I’d recommend tweaking it a bit until it fits your taste.