Recipe by Rose Ashby and Tiaan van Greunen
Styling by Tiaan van Greunen
Photograph by Toby Murphy
Lavender gin fizz
- 420g sugar
- 500ml (2 cups) water
- 6 lavender flowers
- 50ml lavender syrup (from above)
- 50ml gin
- 25ml (5 tsp) fresh lemon juice
- soda water
- lavender sprigs, to garnish
- cucumber slice, to garnish
For the lavender syrup, boil the sugar and water over high heat, until the sugar has dissolved, about 2 minutes. Remove from heat. Add the lavender flowers. Set aside to infuse, 30 minutes. Strain, bottle and keep chilled. The syrup will last in the fridge for 2 weeks.
Pour the lavender syrup, gin and lemon juice into a cocktail shaker with ice. Shake well to chill the drink. Pour into a glass and top up with soda water to taste. Serve with a sprig or 2 of lavender and garnish with a cucumber slice.