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Lavender Cocktails
Sibby Barrett

Lemon Lavender Gin Spritz

Yes, she's pretty, but she's refreshing too! Made with Empress Indigo or your favorite gin, the lovely purple "float" is courtesy of all natural Butterfly Pea Pollen Powder. With the addition of sparkling water for the "spritz" bit, a bit of lavender syrup, which you can buy or make (recipe included) and lemonade, ditto, buy or make, this cocktail comes together as an impressive party trick--and it batches beautifully! Just add the sparkle and the float as it is served. We made these for the Blanco Lavender Festival Dinner and they were a hit. This is a very versatile cocktail, working well with tequila or vodka. They also present well as a mocktail.
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Prep Time 20 minutes
Servings: 4
Course: Drinks
Cuisine: American
Ingredients Method

Ingredients
  

Purple Float
  • 2 teaspoons Butterfly Pea Pollen Powder
  • 1 cup cold water
Lavender Syrup
  • 1 cup water
  • 1 cup sugar
  • 2 tablespoons dried culinary lavender buds
Perfect Lemonade
  • 2 cups simple syrup
  • 1 cup fresh lemon juice
  • 3 cups cold water
Cocktail
  • ice
  • 1 cup Empress Indigo Gin or your favorite gin
  • 1/2 cup Lavender Syrup
  • sparkling water (I love Topo Chico)
  • lemon slices, lavender sprigs optional garnish

Method
 

Purple Float
  1. Combine the pollen powder with the cold water in a small glass bowl. Stir until powder is completely dissolved. Keep chilled until ready to use.
Lavender Syrup
  1. Combine water and sugar in a small saucepan and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally to dissolve sugar. Stir in lavender buds, remove from heat, cover and let steep for at least 30 minutes. Strain out the lavender buds and store in a glass jar in the refrigerator until ready to use.
Perfect Lemonade
  1. Pour the simple syrup, lemon juice and water into a pitcher, Stir to blend and adjust sweet/sour to your taste. Chill until ready to use.
  2. Cocktail
  3. Fill 4 cocktail glasses with water. Add the gin and lavender syrup to the lemonade. Fill glasses about ⅔ full. Top with a splash of sparkling water. Carefully spoon on about 2 teaspoons of the "float" on top. Garnish and serve