Description
This lavender gin cocktail is a bright & vibrant cocktail with a sweet creamy foam topping! It’s beautiful, but tastes even better. Whether you’re shaking it up for guests or yourself, it’s promised to be a new favorite!
Ingredients
Scale
Cocktail Ingredients:
- 2.5 oz – Dry gin
- 1 oz – Lavender syrup*
- 1 oz – Fresh lemon juice
- Bar spoon – Ube powder
- Thyme (optional)
*Lavender Syrup Ingredients:
- 1 cup – Water
- 1 cup – Granulated sugar
- 2 tbs – Dried lavender buds
Egg White Foam Ingredients:
- 4 oz – Egg whites (or 4 egg whites)
- 3 oz – Fresh lemon juice
- 3 oz – Simple syrup (1:1 ratio)
Instructions
Make your egg white foam:
- Add egg whites, lemon juice, and simple syrup to a whipped cream canister.
- Shake lightly to combine & chill in the fridge for 30 minutes minimum.
Make your lavender syrup:
- Add water, sugar, and dried lavender buds to a pot.
- Heat over low & simmer for 10 minutes.
- Strain lavender buds & set syrup aside to cool.
Prepare your egg white foam:
- Remove your canister from the fridge.
- Using a cream charger, charge your canister once. (Follow instructions for your canister, usually it’s just screwing the charger into the end of the canister.)
- Shake for 10-15 seconds.
- Charge the canister a second time.
Make your cocktail:
- Add gin, lavender syrup, lemon juice, ube powder, and ice to a boston shaker.
- Shake vigorously for 20 seconds.
- Using a Hawthorne strainer and mesh strainer, double strain the cocktail into a coupe glass.
- Shake your cream dispenser again and then dispense gently onto the top of your cocktail.
- Garnish with thyme & enjoy!
Notes
- How to use a whipped cream dispenser is outlined in the FAQ section above.
- Substitutions & recipe best-practices are found in the post above.
- Prep Time: 30 minutes (wait time)
- Cook Time: 5 minutes
- Category: Cocktails
