Lavender Lemon Drop Recipe

Make syrup

Combine 1 cup water and 1 cup granulated sugar in a small saucepan and bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves.

Infuse lavender

Add 2 tablespoons dried culinary lavender buds to the syrup, reduce heat to low, and simmer very gently for 3 minutes to extract aroma and flavor. Do not boil vigorously or cook longer than 5 minutes to avoid bitter notes.

Steep and strain

Remove the pan from heat and let the lavender steep in the syrup for 10 minutes. Strain the syrup through a fine mesh sieve or cheesecloth into a heatproof container to remove buds. Let cool completely. Refrigerate in a sealed container; syrup keeps 2–3 weeks.

Prepare glass (optional sugared rim)

If rimming, rub a lemon wedge around the edge of a chilled coupe or martini glass, then dip the rim into 1 teaspoon granulated sugar spread on a plate. Set the glass aside.

Combine ingredients

Add 2 oz vodka, 1 oz freshly squeezed lemon juice, 0.5 oz lavender simple syrup, and 0.5 oz Cointreau or triple sec (if using) to a cocktail shaker.

Add ice and shake

Add about 1 cup of ice to the shaker. Shake vigorously for 12–18 seconds until the outside of the shaker is very cold and well-chilled.

Double strain and serve

Double-strain the cocktail through a fine mesh strainer into the chilled prepared glass to remove small ice chips and any lavender solids.

Garnish

Express a lemon twist over the drink to release oils and drop it in, or perch a lemon wheel on the rim. Optionally float a small dried lavender sprig on top for aroma. Serve immediately.