Floral, smoky, and dangerously smooth. This one tastes like jazz and late-night secrets.
Ingredients
- 2 oz bourbon or rye whiskey
- ¾ oz fresh lemon juice
- ½ oz lavender simple syrup (recipe below)
- ½ oz egg white (optional, for that velvety foam)
- Ice
- Dried lavender sprig (garnish)
Lavender Simple Syrup
- ½ cup water
- ½ cup sugar
- 1 tbsp dried culinary lavender
Instructions:
Bring water and sugar to a simmer. Add lavender and steep for 10–15 minutes. Strain and cool. Store in fridge (lasts ~1 week).
To Make the Cocktail
- Add whiskey, lemon juice, lavender syrup, and egg white to a shaker (no ice yet).
- Dry shake for 10 seconds (to build foam).
- Add ice, shake again until well-chilled.
- Strain into a rocks glass.
- Garnish with a sprig of dried lavender or lemon twist.
Non-Alcoholic Lavender “Whiskey” Sour
A spirit-free version with the same balance of tart, sweet, and floral.
Ingredients
- 2 oz brewed black tea (cooled) or Ritual whiskey alternative
- ¾ oz fresh lemon juice
- ½ oz lavender simple syrup (same as above)
- ½ oz aquafaba (optional, for foam)
- Ice
- Dried lavender sprig or lemon twist (garnish)
Instructions:
Same as the original:
- Shake everything (without ice) to build foam.
- Add ice and shake again.
- Strain into a glass.
- Garnish and admire your soft purple moment.
Vegan Lavender Whiskey Sour
Just skip the egg white and use one of these foamy alternatives:
Option 1: Aquafaba (chickpea brine)
- ½ oz from a can of chickpeas = rich, silky foam without flavor.
Option 2: Vegan Foamer or Bitters
- Products like Fee Foam or Ms. Better’s Miraculous Foamer are plant-based and easy to use — 3–5 drops per drink.
Instructions:
Same build: dry shake → ice shake → strain → sip.