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To a small sauce pot add the lavender sprigs, water, sugar and hibiscus. Bring to a simmer over medium and cook until the sugar has dissolved, about 1-2 minutes.
Remove from heat and let steep for 20 minutes. Strain through and fine mesh strainer into a jar or glass.
To make 1 cocktail, add 1 ounce lavender hibiscus simple syrup to a cocktail shaker along with 2 ounces gin, 1 egg white, .5 ounces lemon juice and 1/4 cup ice. Vigorously shake for 30 seconds then strain into a coup glass.
Garnish with a lavender bud.
Recipe Courtesy of Megan Mitchell
Paid Partnership with Bonnie Plants