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This gin-based take on a classic pisco sour swaps tangy bitters for earthy lavender to lend a light floral note at cocktail time. The bright purple color and frothy texture only add to the sensory appeal. Serve this smooth summertime concoction next to a plate of crunchy Smashed Cucumbers with Mint and Soy.

Yield: 1 drink


  • 4 sprigs lavender
  • 3/4 cup water
  • 1/2 cup granulated sugar
  • 1 tbsp. dried hibiscus flowers
  • 2 oz. of gin
  • 1 egg white
  • 1 tbsp. freshly squeezed lemon juice
  • 1/4 cup ice
  • Fresh lavender buds and/or sprigs, for garnish


  • First, make lavender hibiscus simple syrup by adding the lavender sprigs, water, sugar, and hibiscus to a small pot and bringing it to a simmer over medium heat. Cook until the sugar has dissolved, about 1 or 2 minutes.
  • Remove from heat and let steep for 20 minutes. Then pour through a fine mesh strainer, into a glass or jar.
  • Add 1 oz. of the simple syrup to a cocktail shaker along with the gin, egg white, lemon juice, and ice. Vigorously shake for 30 seconds then strain into a coup glass.
  • Garnish with a lavender bud.

Recipe and photos by Megan Mitchell.

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