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–+ servings

Lavender Sour Cocktail Recipe

Lavender Sour Cocktail Recipe
I use dried lavender and fresh lemon juice to create a balanced floral flavor in this cocktail. Using quality tools and ingredients really makes mixing this drink simple and gives the best results.
John
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 1

Equipment

  • Cocktail shaker: I use a shaker to mix everything well and chill the drink.
  • Strainer: A fine mesh strainer helps remove ice and lavender bits when pouring.
  • Jigger or small measuring cup: Accurate measurements help the flavors balance right.
  • Citrus juicer: Pressing lemons with a juicer gets the most juice out.
  • Bar spoon: I sometimes use a spoon if I need to stir the drink before shaking.
  • Glass: I prefer a coupe or rocks glass for serving.
  • Small saucepan: Needed if making homemade lavender syrup.
  • Cheesecloth or fine sieve: Helps strain homemade syrup to remove lavender pieces.

Ingredients

  • 2 oz gin: I choose a classic or floral gin for the base.
  • 3/4 oz fresh lemon juice: Using fresh lemons makes the flavor brighter.
  • 1/2 oz lavender syrup: I often use homemade syrup for the best taste.
  • 1/2 oz simple syrup: Adds some sweetness to balance the tartness.
  • 1 egg white optional: Creates a silky foam on top.
  • Ice: For chilling the drink in the shaker.
  • Garnish: A small sprig of lavender or a lemon twist for the top.

Instructions

  • Step 1: I first make the lavender syrup by boiling water and sugar, then stirring in dried lavender. I let it steep, then strain and let it cool.
  • Step 2: In my shaker, I add gin, lemon juice, lavender syrup, simple syrup, and egg white (if using).
  • Step 3: I dry shake (without ice) for about 15 seconds to make the egg white foamy.
  • Step 4: I add ice to the shaker, then shake again for 20-30 seconds to chill.
  • Step 5: I strain the drink into a chilled glass using a fine strainer.
  • Step 6: I garnish with a fresh lavender sprig or a twist of lemon.

Notes

I use culinary lavender, not ornamental types, since some varieties can taste bitter.
If I don’t want to use egg whites, I shake the drink well to get a small head of foam.
Store leftover lavender syrup in the fridge for up to two weeks.
I sometimes switch gin for vodka, but gin gives the drink more flavor.
Fresh ingredients always give the best results, especially when it comes to the lemon juice and lavender.
If the drink tastes too sour, I add a bit more simple syrup next time.