Blackberry-Lavender French Soda

In a shaker, combine the blackberry purée and lavender syrup; add a few ice cubes and shake briefly. Add the club soda and strain into a chilled 12-ounce Collins glass filled with ice. Slowly add the half-and-half so that it creates an ombré effect. Garnish.

Note: You can use a 10-ounce glass if you want less soda water. Adding too much water will mute the fresh berry flavors, so add a little bit at a time to suit your preference.

Lavender Syrup: In a medium bowl, combine 24 to 30 fresh lavender leaves with 2 cups of hot water; let steep for about 15 minutes. Strain through a fine-mesh sieve into an airtight container; add 2 cups of superfine sugar and stir until it dissolves. Let cool completely, then cover and refrigerate for up to 2 weeks.