Description
A floral, spring time twist on the classic cocktail with homemade lavender simple syrup and lemon juice served on the rocks.
Ingredients
Units
Scale
For the Margaritas
- 4 ounces Reposado tequila
- 2 ounces Cointreau (you can also use triple sec)
- 1 1/2 ounces fresh lemon juice
- 1/2 to 1 tablespoon Lavender simple syrup
- Ice cubes
- Lemon slices, white sugar and baking lavender buds for garnish
- Coarse salt and lime slices to garnish
For the Lavender Simple Syrup
- 1/2 cup granulated sugar
- 1/2 cup water
- 1/2 tablespoon lavender baking buds or lavender extract
Instructions
Make the Lavender Simple Syrup
- If using lavender baking buds : In a small pot, heat sugar and water to a boil, stirring frequently. Reduce to a simmer for 5 minutes. Remove from heat and add lavender baking buds . Let steep for 5 minutes. Strain the syrup to remove the buds. Chill until completely cooled.
- If using lavender extract: In a small pot, heat sugar, water, and lavender extract to a boil, stirring frequently. Reduce to a simmer for 5 minutes. Remove from heat and let steep for 5 minutes. Chill until completely cooled.
Assemble Margaritas
- Rim glasses: Pour 2 tablespoons white sugar 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. Set aside.
- Mix tequila, cointreau, lemon juice, and lavender simple syrup together in a cocktail shaker. Shake until combined.
- Taste and add more sweetener as desired.
- Fill lavender sugar rimmed glasses with ice cubes. Pour the margarita mix in the cocktail shaker over the ice. Garnish with a lemon and serve immediately. Cheers!
- Prep Time: 5 minutes
- Cook Time: 10 minutes