I’m excited to share my Lavender Gin Sour, where tart lemon meets botanical gin and fragrant lavender syrup beneath a silky foamy top in a floral cocktail that makes a striking centerpiece for special occasions or a stylish happy hour at home.

Jump to Recipe

I love a cocktail that surprises you. This Lavender Gin Sour started as a late night experiment and now it’s my go-to when I want something floral but not cloying.

The pairing of London dry gin and lavender simple syrup is bright and a little mysterious, with a silky foamy top that makes you pause. It looks fancy but it doesn’t try too hard, and somehow it gets people talking.

I once called it my Lavender Haze Cocktail Recipe because it seems to glow in the glass, but you’ll have to try it to see why.

Ingredients

Print Recipe (No Advertisments)

Juniper forward spirit, no protein or fiber, adds botanical, slightly bitter heat.
Bright, tart, vitamin C rich, low calories, gives sharp sour balance.
Sweet floral syrup, mostly sugar carbs, makes cocktail fragrant and sweet.
Egg white adds silky foam, protein rich; aquafaba foams, vegan option.
Chills and dilutes, controls strength, no nutrients, just cold water.
Zesty oils in peel boost aroma, small carbs from zest.
Adds perfume and visual charm, negligible nutrition, lovely floral note.

Ingredient Quantities

2 oz London dry gin (about 60 ml)

3/4 oz fresh squeezed lemon juice (about 22 ml)

3/4 oz lavender simple syrup (about 22 ml)

1 large egg white or 1 oz aquafaba for vegans

Ice (for shaking and serving)

Thin lemon twist or small lemon wheel for garnish

Small fresh lavender sprig or dried lavender buds for garnish

Optional: edible flower for decoration

How to Make this

Print Recipe (No Advertisments)

1. Chill a coupe or a rocks glass by filling it with ice and setting aside while you mix the drink.

2. In a cocktail shaker combine 2 oz London dry gin, 3/4 oz fresh squeezed lemon juice, 3/4 oz lavender simple syrup, and 1 large egg white (or 1 oz aquafaba if you’re vegan).

3. Seal the shaker and do a vigorous dry shake (no ice) for about 15 to 20 seconds to emulsify the egg white or aquafaba and build a nice foam.

4. Open the shaker, add a big handful of ice, reseal and shake very hard for another 15 to 20 seconds to chill and dilute the mix.

5. Dump the ice from your chilled glass and double strain the cocktail into it using the shaker strainer and a fine mesh strainer to catch any ice chips and bits.

6. Let the foam settle on top for a few seconds so it sits pretty; if the foam looks thin, give the shaker one quick hard shake without ice and pour again to thicken it up.

7. Twist a thin lemon peel over the drink to express the oils, rub it on the rim if you like, then drop the twist or perch a small lemon wheel on the glass.

8. Finish with a small fresh lavender sprig or a pinch of dried lavender buds on the foam, and add an edible flower if you want to make it extra showy.

9. Serve immediately while it’s cold and foamy. If using raw egg white, use very fresh or pasteurized eggs for safety; if using aquafaba, shake a little longer to get a better foam.

Equipment Needed

1. Chilled coupe or rocks glass (fill with ice and set aside while you mix)

2. Cocktail shaker (Boston or cobbler style) you’ll want a tight lid so it dont leak

3. Jigger or measuring shot glass (for 2 oz and 3/4 oz pours)

4. Citrus juicer or handheld lemon squeezer for fresh lemon juice, dont use bottled if you can help it

5. Hawthorne strainer plus a fine mesh strainer for double-straining out ice chips and bits

6. Ice scoop or tongs (to add and remove big handfuls of ice safely)

7. Bar spoon or small whisk for quick foam fixes or gentle stirring

8. Vegetable peeler or channel knife and a pair of garnish tweezers for the lemon twist and placing lavender or edible flowers

FAQ

2 oz London dry gin (about 60 ml)

3/4 oz fresh squeezed lemon juice (about 22 ml)

3/4 oz lavender simple syrup (about 22 ml)

1 large egg white or 1 oz aquafaba for vegans

Ice (for shaking and serving)

Thin lemon twist or small lemon wheel for garnish

Small fresh lavender sprig or dried lavender buds for garnish

Optional: edible flower for decoration

Q: Can I make the lavender syrup ahead of time? A: Yes, make it up to 2 weeks ahead and keep it in the fridge in a sealed jar.

Q: How do I get a nice foam without egg? A: Use 1 oz aquafaba and dry shake longer, about 20 to 30 seconds, then shake with ice to finish.

Q: What gin should I use if I dont have London dry? A: Use any clean, juniper forward gin, but avoid heavily flavored or barrel aged gins that will fight the lavender.

Q: Is the egg white safe to use? A: Many bartenders use raw egg whites regularly but if youre worried pick pasteurized egg white or use aquafaba for a vegan, safe option.

Q: Can I skip the dry shake? A: You can but you will get much less foam, the dry shake is the key for that silky top coat.

Q: How strong is this cocktail? A: It s a moderate strength drink, about typical for a cocktail with 2 oz spirit and some citrus and syrup, but you can lower the gin to 1.5 oz if you want it lighter.

Refreshing Lavender Gin Sour Cocktail Recipe Substitutions and Variations

Here are a few easy swaps you can try:

Gin — swap 1:1 with Old Tom gin for a sweeter, rounder cocktail; or use a neutral vodka 1:1 if you want less juniper and a cleaner canvas (you’ll lose that classic gin herbal bite).
Fresh squeezed lemon juice — use lime juice 1:1 for a brighter, sharper edge; or try yuzu juice 1:1 for a floral citrus twist that’ll play nicely with lavender.
Lavender simple syrup — replace 3/4 oz with 3/4 oz elderflower liqueur or syrup (St-Germain) for a floral but less perfumed sweetness; or use honey syrup (1:1 honey and water) infused with a small pinch of dried lavender, adjust to taste.
Egg white / aquafaba — swap egg white 1:1 for pasteurized bottled egg white if you want the same foam but safer storage; or use 1/2 oz heavy cream for a silkier mouthfeel (it’ll change the texture more than a foam though).

Pro Tips

1) Dry shake like you mean it then ice shake for real chill. do the first shake long enough to make a creamy foam, then add ice and shake hard to get the right cold and dilution. if your foam is weak give one more quick dry shake and pour slowly so the foam sits pretty.

2) Tame the lavender. floral syrups vary a lot so taste as you go, use less syrup if it smells overpowering, or make a lighter batch by steeping the flowers for less time. strain the syrup well so no gritty bits end up in the foam.

3) Egg white vs aquafaba tricks. for egg whites use pasteurized eggs and bring them almost to room temp for better foam, a tiny pinch of cream of tartar stabilizes it. with aquafaba you gotta shake a bit longer and be patient, it foams slower but you can get it just as silky.

4) Garnish and aroma matter most. express the lemon oil over the top and rub the peel on the rim so the first whiff is bright, then perch the sprig or a few buds gently so they dont sink. serve right away, because once it warms the texture and smell change fast.

Refreshing Lavender Gin Sour Cocktail Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

208

kcal

Equipment: 1. Chilled coupe or rocks glass (fill with ice and set aside while you mix)