In the spring and summer, I love a nice floral-inspired and refreshing cocktail, and that’s where this lavender gin sour shines! Botanical gin (or whiskey) pairs perfectly with lavender syrup, tart lemon, and an optional but luxurious egg white foam topper for a simple yet delicious drink.
Why You’ll Love This Recipe
- Bright, balanced flavor. Fresh lemon juice and lavender create a perfect sweet-tart, lightly floral profile!
- Silky, frothy texture. The egg white gives it that classic smooth, velvety foam that feels extra special
- A floral twist on a classic. It keeps everything you love about a gin sour, just with a soft, elegant lavender note!
- Botanical and refreshing. Gin’s herbal flavors pair beautifully with lavender for a clean, aromatic finish
- Easy to customize. Adjust the lavender for a subtle hint or a more pronounced floral flavor
- Great as a whiskey sour variation. Swap the gin for bourbon to turn this into a lavender whiskey sour with a richer, warmer flavor profile!
- Impressive but simple. It looks like a craft cocktail but comes together with just a few ingredients
- Perfect for any season. Light enough for spring and summer, but the whiskey variation makes it cozy for cooler months too!
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Ingredients List
- 2 ounces gin (regular or Indigo)
- 1 ounce fresh lemon juice (or sour mix)
- ½ ounce lavender simple syrup (or to taste)
- 1 ounce pasteurized egg whites (optional)
Ingredient Tips and Substitutions
- I like to use Empress gin because it adds a stronger lavender color to the overall drink. Traditional gin is absolutely fine (choose a quality gin here), but be aware it may look different color wise compared to mine. You could also substitute vodka
- Fresh lemon juice is truly best for flavor, but you can use a prepared sour mix instead for a quick option (I just find it a bit more “harsh” and it adds extra sweetness)
- For the lavender syrup, I use Torani, but any similar brand is fine (feel free to use sugar free too). You can also make a homemade version if preferred!
- While the egg whites are optional, they do add a nice silky and luxurious feel to the drink. I always recommend using pasteurized egg whites! You can substitute aquafaba from a can of chickpeas for a vegan alternative
Lavender Whiskey Sour Variation
You can absolutely make this into a lavender whiskey sour by swapping the gin in the recipe for whiskey. However, while lavender absolutely can go well with whiskey, make sure to use an appropriate whiskey, as very smoky varieties will overpower the delicate floral notes.
I recommend an Irish whiskey, light rye whiskey, or even a bourbon that’s heavier on the vanilla and oak notes. You want something sweet and smooth, not bold or smoky in this case!
Step By Step Instructions
- Add all ingredients to a cocktail shaker, without any ice
- Dry shake (meaning without ice) aggressively for 20-30 seconds until the egg whites are foamy. Pro tip: if you have an immersion blender or frother, blend the drink for 15-20 seconds to save your arms from all that shaking! It will initially look opaque, but will separate into layers within a few minutes
- Now, add a handful of ice and shake until just chilled, then pour into a rocks or coupe glass filled with ice (you may need to remove the strainer to get the foam out)
- Garnish with a lemon wheel or a sprig or loose culinary lavender if desired (optional) and enjoy!
Pairing Suggestions
Appetizers
- Goat cheese crostini: Tangy, creamy cheese balances the floral and citrus notes
- Brie with honey: Soft, buttery cheese complements the gentle sweetness
- Prosciutto-wrapped melon: Sweet and salty with a refreshing finish
- Marinated olives: Briny contrast to the bright cocktail
Seasonal Dishes
- Strawberry spinach salad: Berries echo the floral notes while greens keep it balanced
- Arugula salad with lemon vinaigrette: Peppery greens and citrus mirror the drink
- Grilled chicken with herbs: Light, savory flavors that won’t overpower the cocktail. Try my Air Fryer Lemon Chicken for a great option!
- Caprese salad: Fresh, simple, and perfect with a crisp, citrusy drink. For a summer cookout, check out my Red White and Blue Caprese Salad!
Seafood Pairings
- Shrimp skewers: Light and slightly sweet, pairing well with citrus
- Fish tacos: Lime and fresh toppings complement the drink’s brightness
- Seared scallops: Delicate and slightly sweet with a clean finish
Desserts
- Lemon bars: Bright citrus enhances the cocktail’s flavor
- Shortbread cookies: Buttery and simple, letting the drink shine
- Vanilla cupcakes: Light sweetness pairs well with floral notes
- Berry desserts: Strawberries, blueberries, or raspberries complement the lavender. Try my Air Fryer Blueberry Hand Pies!
Occasion Vibes
Perfect for brunches, garden parties, date nights, or anytime you want something sweet, tart, light, elegant, and a little elevated!
Recipe FAQs
What Other Flavors Can I Add To The Drink?
Lavender pairs beautifully with other floral and fruit flavors. Elderflower and lilac enhance the floral notes for a more aromatic cocktail, while blueberry adds a subtle sweetness and a pop of color.
Citrus variations like a touch of orange also work well to keep the drink bright and balanced. Swap out ½ ounce of the gin or whiskey for a liqueur of choice to add fun flavor variations!
Can I Make A Mocktail Version?
Yes! Simply omit the alcohol and replace it with a non-alcoholic spirit or lemonade, along with the lavender syrup, and a splash of soda water instead of egg white foam. You’ll still get a bright, refreshing drink with that signature floral flavor!
How To Make Homemade Lavender Syrup?
To make lavender syrup, heat equal parts sugar and water in a small saucepan until the sugar dissolves. Add culinary lavender (about 2 Tbsp per cup of water used) and let it steep for about 15-20 minutes, then strain and cool. Store the syrup in the refrigerator for up to 1-2 weeks.
Tips For the Best Lavender Gin Sour
- Given away by the name, sours are a tart drink overall (though I think this one is fairly well balanced). If you want to tone down the sourness, you can reduce the lemon juice to ½ ounce, or you can use sour mix (but that adds sweetness too). Lemonade (sweeter) or unsweetened lemon sparkling water can also be used to cut it if needed
- For a weaker drink, reduce the gin to 1 ½ or even 1 ounce. Feel free to add ½ ounce of a liqueur of choice to add flavor with less booziness
Serving and Presentation
- Use a coupe or rocks glass. A coupe highlights the elegant, frothy top, while a rocks glass works well for a more casual feel, or just your favorite cocktail glass!
- Keep it simple. Avoid over-garnishing, as this drink shines with a clean, elegant look
- Serve immediately. The foam is at its best right after pouring, so don’t let it sit too long!
- Optional decorative touch. A few drops of bitters swirled into the foam can create a subtle, eye-catching design
- Make ahead. You can scale and mix the gin, lavender syrup, and lemon juice ahead of time. Store in an airtight container or pitcher in the fridge. Shake or blend individual portions with egg whites when ready to serve!
Final Thoughts
This lavender gin sour cocktail is a fun floral twist on a classic sweet and tart drink! I love to serve it during the spring and summer thanks to its lovely purple color and bright, fresh taste. From Easter to Mother’s Day, or just a warm summer night, it’s always a delicious cocktail.
It’s also impressive looking, yet easy to make with just 4 ingredients (or 3 if you skip the foam topper, but I highly recommend giving it a shot)! Customize it with different alcohol, tweak the amount of lavender, or even swap up the citrus to make it your own.
Katie’s tip
Loving the floral sips (or just have some leftover simple syrup to use up)? Check out all of my Lavender Cocktails for more delicious ideas to try next. Cheers!
Lavender Gin Sour
Equipment
- Shaker (or similar; like a mason jar with lid)
- Rocks glass (or coupe)
- Immersion blender (optional)
Ingredients
- 2 ounces gin
- 1 ounce fresh lemon juice (or prepared sour mix)
- ½ ounce lavender simple syrup (or to taste)
- 1 ounce pasteurized egg whites (optional)
- Ice cubes
Instructions
- Add all ingredients to a cocktail shaker (or similar), without any ice2 ounces gin, 1 ounce fresh lemon juice, ½ ounce lavender simple syrup, 1 ounce pasteurized egg whites
- Dry shake (meaning without ice) aggressively for 20-30 seconds until the egg whites are foamy. Pro tip: if you have an immersion blender or frother, blend the drink for 15-20 seconds to save your arms from all that shaking! It will initially look opaque, but will separate into layers within a few minutes
- Add a handful of ice and shake until just chilled, then pour into a rocks or coupe glass filled with ice (you may need to remove the strainer to get the foam out)Ice cubes
- Garnish with a lemon wheel or loose culinary lavender if desired (optional) and enjoy!
Notes
- I use Empress Indigo gin because it adds a stronger purple color to the overall drink. Plain gin is fine, but it will look different color-wise compared to mine
- Fresh lemon juice is truly best for flavor, but you can use a prepared sour mix instead for a quick option (I just find it a bit more “harsh” and it adds extra sweetness)
- For the lavender syrup, I use Torani, but any similar brand is fine (feel free to use sugar free too). You can also make a homemade version if preferred!
- While the egg whites are optional, they add a silky and luxurious feel to the drink. I always recommend pasteurized egg whites! You can substitute aquafaba for a vegan alternative
- Exact nutritional values will vary based on brand and flavor of ingredients, any garnishes added, and quantity consumed, so please consider this a guideline only
Nutrition
