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Lemon Lavender Margaritas in cocktail glasses with ice on gray plate

Lemon Lavender Margaritas

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  • Author: Aberdeen
  • Total Time: 15 minutes
  • Yield: Serves 2


A floral, spring time twist on the classic cocktail with homemade lavender simple syrup and lemon juice served on the rocks.


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


Make the Lavender Simple Syrup

  1. 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.
  2. 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

  1. 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.
  2. Mix tequila, cointreau, lemon juice, and lavender simple syrup together in a cocktail shaker. Shake until combined.
  3. Taste and add more sweetener as desired.
  4. 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