Buzzed in the Garden: A Floral Gin Highball

Buzzed in the Garden: A Gin Highball

Name: Buzzed in the Garden: A Gin Highball
Yield: 10
Cuisine: American

Recipe: Emily Daniels , Repeal 33 , Savannah, Georgia

Photo: Andrew Cebulka

August 22, 2025

An aromatic cocktail that’s like a summer stroll through a garden.

After a visit to the Tuileries Garden in Paris, Emily Daniels, bartender at Repeal 33 in Savannah, Georgia, was moved to create a floral cocktail evocative of strolling through the picturesque scene. Her floral gin highball is sweetened with lavender and Earl Grey syrups, topped with tonic water, then garnished with edible flowers and fresh mint.

Ingredients

1 1/2 oz. gin
1 oz. lavender syrup
1/2 oz. fresh lime juice
1/2 oz. Earl Grey syrup
3 dashes lavender bitters
tonic water, to top

Tools:shaker, strainer
Glass:Collins
Garnish:mint and edible flowers

Preparation

Add all of the ingredients, except the tonic water, to a shaker with ice. Shake vigorously, then strain into an ice-filled glass. Top with a splash of tonic. Garnish.
Lavender SyrupIn a large pot, add 1 cup of water and bring to a boil. Gradually stir in 1 cup of sugar. Stir until most of it is dissolved. Remove from heat and add 1/2 cup of dried lavender and stir. (It’s important not to add the lavender when the water is boiling. You don’t want the syrup to have a burnt taste.) Strain with a fine strainer or cheese cloth into an airtight container. Allow to cool before sealing and storing in the refrigerator where it will keep for 2 weeks.
Earl Grey SyrupSteep Earl Grey Tea to make 1 cup. Add 1/2 cup of sugar while still hot. Stir until dissolved. Allow to cool before sealing in a container and storing in the refrigerator where it will keep for 2 weeks.