This floral cocktail is refreshing, invigorating, and comforting all at once. Lavender adds a subtle, luxurious note that enhances both the flavor and aroma of this beloved mixed drink. I use caster sugar, or fine sugar with a consistency between that of granulated sugar and powdered sugar, to create a finer lemon sugar crust on the rim. Because the sugar has more surface area, it absorbs more of the oil in the lemon zest, and the fine texture gives the lemon sugar a fluffier quality.
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To begin, zest one of the lemons onto a plate. I find that it’s easier to do if I hold the microplane over the lemon as opposed to under it. This way, I can see where I’ve zested already to avoid zesting the pith (which is the bitter part of the lemon). Also, it allows me to collect the zest instead of having it cascade down as I go. This way, I make less of a mess than I would if I’d done it the other way around.
Cut the bare lemon in half and juice one half into a small bowl or cup. Reserve for later.
On the plate, pour the sugar over the lemon zest and rub them together with your fingers until the sugar is yellow and heavily aromatic.
Moisten the rim of a martini or coupe glass with a lemon half.
Press the rim of the glass into the sugar. Save the rest of the lemon sugar for future cocktails or desserts.
In a cocktail shaker full of ice, strain in the lemon juice, then add the vodka, Cointreau, and lavender syrup. Shake well for about 30-45 seconds, or until the shaker is too cold to hold anymore.
Strain into the rimmed glass.
Cut a long, thin strip of lemon rind off the remaining lemon. Take the piece of rind and gently form it into a coil with your fingers, then hold it there for about 20-30 seconds.
Add a stem of dried lavender flowers, cut to fit the glass. Release the coil and let the twist of lemon unfurl, then place it over the rim of the glass next to the lavender. Serve immediately.
Lavender Lemon Drop
Equipment
- cocktail shaker
Ingredients
- ½ cup caster sugar (I make my own in my food processor for a finer texture, but standard granulated sugar works fine too)
- 2 lemons, washed
- 2 oz vodka
- ¾ oz Cointreau or Triple Sec
- 1 oz lemon juice (save the rest of the juice in the refrigerator for another recipe)
- 1 oz lavender syrup
- ice
Instructions
- Zest one of the lemons onto a plate, then cut it in half and juice one half into a small bowl or cup. Reserve for later.
- On the plate, pour the sugar over the lemon zest and rub them together with your fingers until the sugar is yellow and heavily aromatic.
- Moisten the rim of a martini or coupe glass with a lemon half and press the rim of the glass into the sugar. Save the rest of the lemon sugar for future cocktails or desserts.
- In a cocktail shaker full of ice, strain in the lemon juice, then add the vodka, Cointreau, and lavender syrup. Shake well for about 30-45 seconds, or until the shaker is too cold to hold anymore.
- Strain into the rimmed glass.
- Cut a long, thin strip of lemon rind off the remaining lemon. Take the piece of rind and gently form it into a coil with your fingers, then hold it there for about 20-30 seconds.
- Add a stem of dried lavender flowers, cut to fit the glass. Release the coil and let the twist of lemon unfurl, then place it over the rim of the glass next to the lavender. Serve immediately.