Lavender Gin Collins

Put those fragrant flowering herbs to work in a cool cocktail.

Lavender gin collins

Lavender gin collins

Photo by: Image courtesy of F&B Atlanta

Image courtesy of F&B Atlanta

The addition of egg white makes the lavender Gin Collins a cloudy drink perfect for a clear summer day.

"I thought lavender would be a nice influence on the nose and mouth," F&B Atlanta bar manager Randy Kuder says of his lavender Gin Collins, a summertime version of the classic cocktail. "The floral aroma influences the palate when the drink first hits the mouth and the lavender gives it a nice complexity, especially with all the botanicals used in distilling gin."

Though the drink looks like a dream, it requires a bit of a workout. Kuder makes his own sour mix with a combination of freshly squeezed lemon and lime juices and includes an additional layer of herby citrus with lemongrass, which has to be pounded so the stalks split. The mint sprigs need to be smacked to release their oils before they're added to the shaker, and an egg has to be cracked to release a frothy white. Good thing there's a refreshing drink at the end of all that action.

Lavender Gin Collins

By Randy Kuder, bar manager, F&B Atlanta

  • 2 ounces lavender-infused gin (recipe follows)
  • ½ ounce fresh squeezed lemon and lime juice
  • ½ ounce lemongrass simple syrup (recipe follows)
  • 6 sprigs mint
  • 1 egg white
  • 1 slice lime

Fill a shaker with ice. Pour two ounces of lavender-infused gin into the shaker along with a ½ ounce of fresh squeezed lemon and lime juice and a ½ ounce of lemongrass simple syrup. Smack three mint springs and place in the shaker. Crack one egg and place the egg white into the shaker. Pour over new ice into a tall glass, then shake and strain the drink into it. Garnish with 3 mint sprigs and a sliced lime. 

Lavender Gin

  • 1 17-ounce hermetic jar
  • 15 lavender sprigs
  • 10 ounces gin

Pour the gin into the jar and add the lavender. Let the infusion sit for 24 hours before use. 

Lemongrass Simple Syrup

  • 5 limes
  • 3 stalks lemongrass
  • 1 ½ cups water
  • 1 cup sugar

Zest and juice the limes into a pan. Pound the stalks of the lemongrass to split them open and cut them into small pieces then place them in the pan. Add the water and bring the contents to a simmer for 10 minutes. Remove pan and once cooled place plastic wrap over the pan, allowing the flavors to absorb into the water. 

After 20 minutes, remove plastic wrap and bring pan to a boil. While heating, add one cup of sugar, continuing to heat it until it completely dissolves then remove pan and place contents into a jar and let cool. After 1 day, strain out lemongrass pieces. 

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