Lavender Lemonade Recipe
tanqueray gin, lemon juice, lavender syrup, fresh cucumber & empress gin float
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Ingredients
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Lemonade Base
Cocktail Components
Garnish & Accents
Method
Lemonade Base
Make simple lavender lemonade
In a pitcher, combine 1 cup fresh lemon juice with 3 tablespoons granulated sugar. Stir until most of the sugar dissolves. Add 2 cups cold water and 3 tablespoons lavender syrup. Stir briskly to combine and taste; adjust sweetness or lavender by adding up to 1 tablespoon more sugar or lavender syrup if desired. Add 2 cups of ice to chill the mixture and dilute slightly.
Strain (optional): If you prefer a clear lemonade, strain the mixture through a fine mesh into a clean pitcher to remove pulp and any undissolved sugar.
Assembly (per cocktail)
Build the cocktail
Into the shaker with muddled cucumber add 3 oz Tanqueray gin and 4–6 oz (about 1/2 to 3/4 cup) of the chilled lavender lemonade base. Add one cup of ice to the shaker, cap, and shake vigorously for 8–10 seconds to chill and combine.
Strain and finish
Double-strain the shaken mixture into a highball or Collins glass filled with fresh ice (use a fine mesh strainer to catch cucumber bits).
Empress gin float
Gently pour 1/2 oz Empress gin over the back of a spoon held just above the drink surface so it floats as a delicate violet-hued layer on top.
Garnish and serve: Thread a lemon wheel and remaining cucumber slices on a cocktail pick or float a lemon wheel and place a sprig of lavender on the rim. Serve immediately with a straw so the drinker can stir the float if desired.