These drinks are here to cool you down and lift you up, with bonus points for being easily cocktail-optional. Add a book, a breeze, and a porch, and you’ve got the kind of moment that makes July worth sweating for.
Dangerous Liaisons (Lavender Whiskey Cocktail/Mocktail)
Inspired by: Cocktaillove.com
Created by Joaquín Simó for Death & Co
Mocktail Version
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1½ oz lavender black tea (strong-brewed + chilled)
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¾ oz white grape juice or non-alcoholic white vermouth (like Lyre’s Aperitif Dry)
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¾ oz grapefruit juice
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½ oz lemon juice
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½ oz acacia honey syrup
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Garnish: grapefruit crescent
Cocktail Version
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1½ oz lavender-infused Bernheim Original Wheat Whiskey
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¾ oz Dolin Blanc Vermouth
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¾ oz grapefruit juice
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½ oz lemon juice
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½ oz acacia honey syrup
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Garnish: grapefruit crescent
Shake all ingredients with ice. Strain into a highball glass over fresh ice. Garnish with a grapefruit crescent on a cocktail pick.
Lavender Bee’s Knees
From: Certified Pour | certifiedpour.com
Cocktail Version:
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2 oz gin
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1 oz lavender honey syrup
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½ oz lemon juice
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Lemon twist for garnish
Mocktail Version:
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2 oz lavender honey syrup
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1 oz lemon juice
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Top with club soda
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Lemon twist to finish
Lavender Old Fashioned:
Mocktail version:
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2 oz strong black tea (Earl Grey or smoked lapsang for depth)
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½ oz lavender simple syrup
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3–4 dashes orange bitters or a splash of non-alcoholic aromatic bitters (optional)
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Lemon peel + lavender sprig for garnish
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Large ice cube
Cocktail version:
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½ oz (15 ml) lavender simple syrup
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3-4 dashes bitters, optional
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2 oz (60 ml) whiskey or bourbon
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1 Lemon peel, optional, but recommended
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Large ice cube
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1 Lavender sprig, for garnish
In a rocks glass, add the lavender simple syrup, bitters, and whiskey in a rocks glass. Stir a few times with a spoon, then rub a lemon peel around the rim of the glass. Drop the peel in the glass. Add a large ice cube, and garnish with a sprig of lavender.
Recipe from Floral Apron.
Extras for Lavender infusion:
Lavender-Infused Whiskey:
Combine 1 tbsp dried lavender with 750mL Bernheim wheat whiskey. Stir, let sit for 30 min at room temp, and strain through cheesecloth.
Lavender Syrup
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Heat 1 cup water and 1 cup of sugar (or honey) to a boil.
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Simmer, add ¼ cup culinary lavender, remove from heat
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Steep for 20 minutes
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Strain into glass jar
Recipes from Certified Pour.
