Whether you were on the botanical bandwagon before, or were converted very recently (say by my lovely lavender lemonade), a Lavender Gin Sour will surely take your appreciation one step further.
Aromatic florals from lavender simple syrup and fresh squeezed lemons and limes match perfectly with the piney juniper and citrus found in a quality gin. This lavender cocktail is a clean and classic sipper that’s grown-up in more ways than one.
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I love leftovers. Partly because I definitely have lazy days and it’s nice not to constantly be in creator mode. But conversely, I also love them because they can help keep me in creator mode, which can lead to magical discoveries.
For instance, someone (who shall remain nameless) recently made quite a bit of lavender simple syrup for a refreshing lemonade recipe. This same person happened to have several very long days in a row at home nursing a cranky child with the croup.
Mama needed some relief. And since necessity is the “mother” of invention, I said “Bring on the ‘Mother’s Milk’!”. Adding a bit of sour mix and a splash of gin to said lavender simple syrup was the exact right finish to an otherwise lousy week, and thus this lavender cocktail was born.
More Summer Cocktails: we love craft cocktails with a seasonal twist, like fresh berry infusions or flavored simple syrups. If you’re into summer craft cocktails outside the regular offerings, you might love our strawberry basil margarita, watermelon mojito, cherry gin rickey, or peach sangria.
How to Make a Lavender Gin Sour
A refreshing cocktail with a sophisticated twist, our lavender gin sour is a hat tip to everyone’s favorite old-timey summer beverage. With a lovely hue and subtle floral notes that perfectly accentuate those already found in a good gin, you’ll find many reasons to sip on this lavender cocktail straight through fall.
- Make the lavender simple syrup.
- ahead of time (you’ll need 30 minutes to 2 hours while it steeps and cools).
- Squeeze and strain fresh lemon and lime juice. You’ll need half a lime and half of a medium lemon to yield a half ounce of juice from each.
- Add ice to your cocktail shaker (or mason jar if you don’t have one) and mix ingredients together by stirring for 30 seconds to blend and aerate.
- Serve over ice in a rocks glass and garnish with a lemon wheel and/or fresh lavender flowers.
Notes and Tips
- Stir it up! The floral and citrus flavors will marry perfectly if blended properly. Stir the cocktail ingredients with ice until light condensation forms on the outside of the cocktail shaker.
- If you’re discerning, select the right gin for your preferences. See below for more!
- Gently roll lemons and limes under your palm on the counter a few times before juicing – this will loosen the membranes and make juicing easier.
- Strain the lavender using a fine mesh sieve to avoid getting particles in the simple syrup.
What Kind of Gin Should I Use?
Let me tell you a secret: the number one rule for making craft cocktails, is that you don’t talk about making craft cocktails. No, wait, that’s wrong (maybe?).
The number one rule for making cocktails is to use quality spirits. Yes, that’s right. Let’s talk gin.
Distilled in a similar fashion to everyone’s other favorite clear alcohol (hint: vodka), gin is also made from grain mash but super-infused with aromatic botanicals, the most predominant being the juniper berry, to give it a distinct sharp, tart flavor. Some makers also add hints of citrus.
Basically, gin is the original botanical-infused cocktail all by itself. Check out Serious Eats for these – and more – fun facts about gin.
When selecting a gin for this cocktail, you can go in almost any direction, provided that your selection is quality:
- If you want to highlight the citrus notes, go with a dry, London style gin like Tanqueray or Beefeater.
- To highlight the floral notes, opt for a new-world style like Hendrick’s or The Botanist.
For this lavender cocktail (and many others) we reached for a local favorite – McClintock Forager Gin. It’s distilled using local aromatics from the Appalachian mountains. It’s less citrus forward with lots of spice, so it works particularly well with a floral forward addition like lavender simple syrup. If you can get your hands on it, it’s worth the (moderate) splurge.
Did you make this Lavender Gin Sour? I’d love to know how it turned out! Leave a comment and a rating below.
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Lavender Gin Sour
Description
Ingredients
Lavender Simple Syrup
- 1 c sugar
- ½ c water
- 1 tablespoon dried lavender leaves
Gin Sour
- 2 oz gin
- ½ oz fresh lemon juice
- ½ oz fresh lime juice
- ½ oz lavender simple syrup
Instructions
- Make the lavender simple syrup. Combine the sugar and water in a small saucepan over high heat, whisking constantly until the sugar is completely dissolved and the syrup turns clear. Continue heating until the syrup comes to a boil, then remove from heat. Gently crush the lavender leaves between your fingers and add them to the sugar water. Stir, then let sit at room temperature for at least 30 minutes and up to 2 hours. Makes ½ c simple syrup. Store in the fridge in a tightly sealed container for up to 1 month.
- Combine the gin, lemon juice, lime juice, and lavender simple syrup in a shaker filled with ice. Shake until the shaker is cold and condensation forms.
- Pour into a rocks glass filled with ice. Top with soda water if desired for a milder drink and garnish with fresh lavender stems and/or a lemon wheel.
Terri
Hi Danielle, LOVE your recipes! Thank you. This lavender gin coctail sounds delicious! Can I use fresh lavender blossom buds or fresh lavender leaves instead of dried? Picked up some lavender bunches today, and don’t want to wait until they dry to try this!
Danielle Esposti
Hi Terri – yes, you can definitely use fresh lavender blossoms, but use more! Fresh blossoms are bulkier than dried, but they’re also a bit more potent. I haven’t personally use fresh lavender in this recipe, but I’d use 2 tablespoons instead of 1. Please let me know how it turns out!!
Joan
I found your recipe after I purchased a small vile of lavender syrup- figuring I could do something with it and lo and behold—There was your recipe! Thought it was very good— Now I just have to figure out how to make lavender syrup when my vile is done!