Spring is in the air, which for me always means...lavender time 😁💜! Staring the season off strong with a lavender collins cocktail.
This delicious beverage is a spring time twist on the classic Tom Collins aka gin, lemon, club soda, simple syrup, and ice. The main difference? The addition of lavender.
Also, I'm super excited about it because it's a gin based cocktail and you know how that's my fave spirit! I'm always interested in adding a new gin beverage to my bar repertoire.
PS. You should know, I took the easy route and used Lavender Soda. I happen to LOVE lavender flavored things so I saw this at the store and immediately bought a pack. Soda is not usually a thing in our house but lavender soda is a whole other ball game. If you can't find any at your store, a lavender simple syrup plus some club soda would work perfectly! In fact it's actually the normal way to make a lavender collins but like I said, I took the easy route 🤣.
Lavender collins cocktail recipe below!Print
A floral, spring time twist on the classic Tom Collins cocktail recipe with gin, lemon, and lavender soda poured over ice.
- 1 ½ to 2 ounces gin (depending on personal preference)
- ¾ ounce freshly squeezed lemon juice
- 3 ounces lavender soda*
- 1 ounce club soda
- Lemon slices for garnish
- Optional: To rim your glasses, pour 2 tablespoons white sugar, 1 tablespoon minced lemon zest, and 2 teaspoons minced lavender baking buds onto a plate and spread to cover. Moisten the edge of each glass with a lemon wedge and dip into the sugar plate.
- Fill two (sugar rim prepared) glasses halfway with ice. Add gin and lemon juice, stirring to combine.
- Top with lavender soda and club soda. Garnish with lemon slices. Serve immediately.
Alternatively, you can use ½ to 1 tablespoon of lavender simple syrup and 3 to 4 ounces club soda. Here are some instructions for a lavender simple syrup:
- In a small pot, heat ½ cup sugar and ½ cup water to a boil, stirring frequently. Reduce to a simmer for 5 minutes.
- Remove from heat and add ½ tablespoon of lavender baking buds. Let steep for 5 minutes.
- Strain the syrup to remove the buds. Chill until completely cooled.