Sparkling Lavender Gin Cocktail
When tea time meets cocktail hour
The marriage of lavender and gin is one of those happy accidents that feels, in retrospect, entirely inevitable. Both are botanical at heart—gin gets its character from juniper and a supporting cast of herbs and flowers, while lavender has been perfuming European kitchens since the Roman legions brought it north from the Mediterranean. That they should meet in a cocktail glass is less invention than reunion.
This particular rendition adds black tea to the equation, which introduces a tannic backbone that prevents the floral notes from floating off into perfume territory. The syrup—which does require advance planning—steeps dried lavender blossoms with loose black tea, creating a concentrate that smells like a garden in late summer. Shaken hard with gin and fresh lemon, then stretched with soda, it becomes something that works equally well at a garden party or as an evening restorative.
The key is restraint. Lavender is potent stuff, and the line between "sophisticated botanical" and "drinking your grandmother's sachets" is finer than you might think. The proportions here have been calibrated for elegance rather than intensity.
Method
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1
Make the lavender syrup (30 minutes ahead)
Place tea and lavender in a heat-proof bowl. Boil water and pour over the mixture. Steep for exactly 10 minutes—longer and it becomes bitter.
💡 This syrup keeps refrigerated for up to one week.
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2
Strain and dissolve sugar
Strain out solids, pressing gently. Transfer liquid to a saucepan over medium heat. Add sugar and whisk until fully dissolved. Remove from heat and cool completely.
💡 The syrup must be fully cooled or it will crystallize in the fridge.
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3
Prepare the glass
Fill a Collins glass or Mason jar with cracked ice. Set aside while you build the drink.
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4
Shake the cocktail
Add gin, 30ml lavender syrup, and lemon juice to a shaking tin. Fill with ice and shake vigorously for 15-20 seconds, until the tin is frosted.
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5
Strain and top
Strain into the prepared glass. Top with club soda. Garnish with a lemon slice and mint sprig.
Notes & Tips
Syrup storage
- • The syrup keeps for one week refrigerated in an airtight container. Make a batch and you'll have enough for a week of cocktails.
Tea selection
- • Use a robust black tea like Assam or English Breakfast. Delicate teas get lost. Earl Grey adds bergamot complexity but changes the character significantly.
Lavender source
- • Use culinary-grade dried lavender, not the kind sold for sachets, which may be treated with preservatives. Health food stores and specialty spice shops are reliable sources.
Variations
- • Replace soda with dry sparkling wine for a more celebratory version
- • Add 15ml elderflower liqueur for additional floral depth
- • Muddle fresh cucumber with the gin for a spa-like quality