Lavender White Russian Cocktail Recipe
This drink combines the classic flavor of a White Russian with a gentle touch of lavender. I like making it with simple tools and easy-to-find ingredients.
Equipment
- Cocktail shaker: Needed to mix the ingredients well and chill the drink fast.
- Jigger or shot glass: Helps me measure the amounts of each liquid.
- Fine mesh strainer: Useful if the lavender syrup has small bits, so everything stays smooth.
- Rocks glass: Traditional for serving a White Russian.
- Spoon or small whisk: For stirring in the cream at the end.
- Ice cubes: Chills the drink without watering it down.
Ingredients
- 2 oz vodka: I use a good-quality vodka for the main spirit.
- 1 oz coffee liqueur: Kahlúa works well but any coffee liqueur is fine.
- 1 oz lavender syrup: I find floral syrups at most grocery stores or make my own simple syrup with dried lavender.
- 1 oz heavy cream: This adds the classic creamy finish.
- Ice cubes: Needed to chill the drink and get the right dilution.
- Optional: A few dried lavender buds or a sprig for garnish.
- Optional: Extra lavender syrup if I like a stronger floral taste.
Instructions
- Add ice cubes to the rocks glass to fill it about halfway.
- In the cocktail shaker, pour in vodka, coffee liqueur, and lavender syrup.
- Add more ice to the shaker and shake well for about 10 seconds.
- Strain the mixture over the ice in the rocks glass.
- Slowly pour heavy cream over the top; I use the back of a spoon to keep it layered.
- Gently stir if I want the cream mixed in, or leave it layered for a classic look.
- Garnish with a lavender sprig or a few buds if I want extra style.
Notes
I always reach for fresh, high-quality ingredients to get the best flavor. It’s easy to make lavender syrup at home—just simmer sugar, water, and dried lavender, then strain it well.
Some people might want more or less syrup to change the floral taste, so I adjust to fit my own preference. I serve this drink right after making it, since it tastes best cold and fresh.
If I don’t have heavy cream, I swap in half and half, but it won’t be quite as rich. For a lighter version, I sometimes use whole milk, though the texture will be less creamy.
If I want a non-alcoholic version, I swap vodka and the coffee liqueur for cold brew coffee and extra syrup. The drink still looks and feels special, even without alcohol.
One last thing: I always store any homemade lavender syrup in the fridge and use it within two weeks to keep it fresh.