Lavender Lemonade Fizz mocktail recipe
A pale-violet lemon fizz with a deliberately light culinary-lavender syrup.
Method: Shake · Glass: Collins glass · Time: 6 minutes · Difficulty: Beginner
Ingredients
- ¾ oz culinary lavender syrup
- 1 oz fresh lemon juice
- 3 oz chilled club soda
- to fill large ice cubes
How to make it
- Shake lavender syrup and lemon juice briefly with ice.
- Strain into a Collins glass over fresh large ice.
- Top slowly with chilled club soda and lift once.
- Add the lemon wheel and lavender sprig just before serving.
Garnish
A thin lemon wheel and one culinary lavender sprig
Why this balance works
Lavender gets loud quickly, which is why this starts with three-quarters of an ounce of syrup rather than a full pour. Lemon must be fresh and assertive enough to keep the floral note from reading like perfume. If the syrup is especially strong, use a half ounce and taste the still base first. Soda should remain cold so the drink finishes bright rather than sweet.
Technique to keep
Make lavender syrup with culinary lavender only, and steep it briefly. A few minutes in warm simple syrup is enough; leaving buds in overnight can make the result bitter and soapy. Shake the lemon and syrup first to chill and dilute the concentrated floral base, then add soda only in the serving glass. This sequence keeps the fizz lively and lets the lavender sit in the aroma rather than cover the whole palate.
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