This week's feature is the "Lavender Lemon Spritz" - a botanical wonder that traces its inspiration to both the Italian spritz tradition and the French countryside. While lavender has been used in perfumes and culinary applications for centuries, its introduction to craft cocktails gained momentum during the botanical gin renaissance of the 2010s.
Today we're continuing our "Spring Awakening" series with a cocktail that embodies the delicate balance between floral sophistication and refreshing simplicity.
Don't worry about taking notes as I'm giving out the ingredients and instructions. They're always posted on bourbongospel.com
Ingredients
- 2 oz London dry gin
- 0.75 oz lavender syrup
- 0.5 oz fresh lemon juice
- Soda water to top
- Fresh lavender sprig and lemon twist for garnish
For the Lavender Syrup
- 1 cup water
- 1 cup sugar
- 2 tablespoons dried culinary lavender
- Simmer for 5 minutes, steep for 30, strain
Directions
- Fill a wine glass with ice
- Add gin, lavender syrup, and lemon juice
- Stir gently to combine
- Top with chilled soda water
- Garnish with lavender sprig and lemon twist
- Give a final gentle stir
Flavor Profile
- Primary: Floral lavender, botanical gin
- Secondary: Bright citrus
- Finish: Light, effervescent, with subtle honey notes
Why this cocktail for mid-March? As gardens begin their spring bloom, lavender represents one of the earliest and most beloved aromatic herbs. Historically, lavender was used in Roman baths for its calming properties - a tradition we're reimagining in cocktail form.
Pro tip: When making the lavender syrup, be careful not to over-steep, as lavender can quickly become soapy. Think of it like brewing tea - you want to capture the essence without the bitterness.
As always, I'm open to hear your take and input. You can reach me at [email protected]