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This lavender- and honey-kissed cocktail from Manhattan’s Le Bernadin is summer in a glass.
1 3/4 oz. gin
1 oz. lavender honey syrup
1/2 oz. fresh lemon juice
absinthe (to rinse glass)
Tools: shaker, strainer
Garnish: a mist of lavender tea
Rinse a chilled coupe with absinthe and set aside. Combine the remaining ingredients, except the sparkling wine, and shake. Strain into the absinthe-rinsed coupe, top with sparkling wine and mist with a spritz of lavender tea (if using).
Lavender Honey Syrup: Steep 1/4 cup of dried lavender in 1 1/2 cups of near-boiling water for 15 minutes. Strain, measure the liquid and stir in an equal amount of honey. Let cool to room temperature and use within 2 weeks.
Le Bernardin, New York City