Ingredients:

  • 100g granulated white sugar
  • 120ml filtered water
  • 1 tbsp dried culinary-grade lavender buds
  • 2 tbsp granulated sugar
  • 1 tsp fresh lemon zest
  • 60ml premium vodka
  • 30ml freshly squeezed lemon juice
  • 22.5ml homemade lavender simple syrup
  • 15ml Cointreau

Instructions:

  1. Simmer the syrup base. Combine 100g sugar and 120ml water in a small saucepan over medium heat until the liquid is clear and bubbling.
  2. Infuse the lavender. Stir in 1 tbsp dried lavender buds, remove from heat, and cover.
  3. Strain and cool. After 10 mins, pour the syrup through a fine mesh sieve into a glass jar until all solids are removed.
  4. Zest the lemon. Mix 1 tsp lemon zest with 2 tbsp sugar on a small plate until the sugar looks damp and fragrant.
  5. Rim the glass. Rub a lemon wedge around the edge of a chilled coupe and dip it into the lemon sugar until a thick crust forms.
  6. Combine the liquids. Pour 60ml vodka, 30ml lemon juice, 22.5ml lavender syrup, and 15ml Cointreau into a shaker filled with ice.
  7. Shake with vigor. Secure the lid and shake hard for 15 seconds until the shaker is painfully cold to touch.
  8. The double strain. Pour the mixture through the shaker's strainer AND a fine mesh sieve into the rimmed glass until the liquid is perfectly smooth.
  9. Garnish and serve. Add a small sprig of fresh lavender or a thin lemon twist until the presentation looks polished.