I’ve been wanting to make this cocktail for quite a while now. In January, I randomly visited a Mediterranean grocery store and was amazed at all the different varieties of dried herbs they had. They had bags of full leaves of mint and basil…all dried. On one of the shelves, I noticed dried lavender flowers, which I feel like I’ve been wanting to buy for a long time.

I bought them because I mainly wanted to use them for desserts. Mainly for flavouring as well as cake decorating. But, If you have been following my Instagram and this blog, you might know that I recently started this Summer Sippers series. So since Friday was National Tequila Day, we are celebrating this into the weekend.

This week’s Summer Sipper is a Lavender Margarita! Oh Yes. It tastes as beautiful as it sounds. I used the flowers of the dried lavender to make a lavender-infused simple syrup, which was pretty simple to make. What is so nice about it, is that it only gives a gorgeous hint of lavenders…and it’s not overpowering at all.

The rest of the cocktail stays true to the classic margarita…because who wants to mess with such a perfect cocktail already! So cheers to the weekend and hope you enjoy it.

INGREDIENTS:

  • 2 1/2 oz of Tequila

  • 1/2 oz of Cointreau

  • 1 oz of Lavender Simple Syrup (recipe at the bottom of this page)

  • juice of 1/2 a lime

  • sugar

  • dried lavender flowers

DIRECTIONS:

  1. Combine in a cocktail shaker the Tequila, Cointreau, simple syrup and lime juice with a handful of ice.

  2. Give it a good shake and let sit for a minute or two.

  3. On a small plate, mix 2 tablespoons of sugar and 2 tablespoons of dried lavender.

  4. Rim your glass with the piece of lime you used to get the juice from and drip it into the sugar and lavender mixture.

  5. Add a few more pieces of ice to your glass and strain the contents of your shaker into your glass.

For the Lavender Simple Syrup, combine 1 cup of sugar, with 1 cup of water and 3 tablespoons of dried Lavender into a small pot. On low heat, let simmer until all of the sugar has dissolved. Use a strainer to remove the dried lavender. Let the liquid cool and it’s ready to use.

Store in a jar and refrigerate for up to one month.

Cheers!

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