Honey Bunny Recipe

Combine 1 cup water and 1 cup granulated sugar in a small saucepan over medium heat.

Stir until sugar dissolves and liquid begins to simmer—do not boil vigorously.

Add 1 tablespoon dried culinary lavender, reduce heat to low, and let the syrup steep for 8–10 minutes, stirring occasionally.

Remove from heat and stir in 2 tablespoons mild honey until fully incorporated.

Strain the syrup through a fine mesh sieve or cheesecloth into a clean jar, pressing on the lavender to extract flavor but leaving solids behind.

Cool to room temperature, then refrigerate. Syrup will keep 2 weeks refrigerated in a sealed container.

Prepare glass

If serving without ice, chill a coupe or martini glass in the freezer for 5–10 minutes.

Dry shake (if using egg white)

In a cocktail shaker, add 2 oz gin, 0.75 oz fresh lemon juice, 0.75 oz lavender honey syrup, and 1/2 egg white. Seal and dry-shake (no ice) vigorously for 15–20 seconds to build a rich foam.

Wet shake

Open the shaker, add a large handful of ice, reseal, and shake hard for 12–15 seconds until well-chilled (or if not using egg white, combine ingredients with ice and shake 12–15 seconds).

Fine-strain the cocktail into the chilled coupe or into a rocks glass over fresh ice, depending on preference.

If desired, top with about 1 oz dry sparkling wine or a splash of club soda for effervescence—pour gently to preserve foam.

Garnish with a lemon twist and a fresh lavender sprig laid atop the foam or rim. Express the lemon twist over the drink to release oils, then rim or place it on the glass.

Serve immediately. Sip slowly to enjoy the smooth, floral sweetness balanced by bright lemon.