A summery Lavender Honey Lemon cocktail recipe.
I am so on the lavender train. I’m actually driving the lavender train.
Conducting? Is that it?
I don’t know, but either way, I’m all about lavender. I’d say it all started about a year and a half ago when I discovered that my favorite spot for lattes in Boston had a lavender latte. Yup. LAVENDER!
Can you blame me? It’s like a delicious bit of floral happiness in a cup with fragrant espresso.
Now, because I’m missing my coffee spot and all that lavender love, I stirred up a tasty coupe cocktail – the Lavender Honey Lemon. Want to jump on the lavender train with me? That’ll be $20.
Just kidding. Duh.
Lavender Honey Lemon
Floral cocktails are a favorite of mine. All. Year. Round. It doesn’t matter how warm or chilly it is outside, I can always go for a floral sip. However, I typically drink my floral cocktails with a bit of gin. So, I wanted to switch it up and go with something a little lighter and a bit more bubbly. Enter, the Lavender Honey Lemon complete with some light and luscious prosecco.
1/4 cup honey water (1/4 cup hot water mixed with 2 tablespoons of honey – shake until dissolved and refrigerate)
2 tablespoons freshly squeezed lemon juice
2 tablespoons culinary lavender buds
1 lemon, sliced
1. Add lavender buds to chilled honey water and mix.
2. Pour honey water and lavender buds into a coupe glass.
3. Add lemon juice.
4. Add one small square ice cube.
5. Top off with prosecco.
6. Garnish with lemon slice and one edible flower.
Is your mouth watering yet or what? Mine sure is. I’ve got major heart eyes over here for this floral-inspired cocktail. Thinking about shaking up your own? Here’s a quick tip:
Some grocery stores stock edible flowers in the refrigerated or produce sections. If you can, snag a carton of those. If not, please be sure to do your research! Not all flowers are edible; in fact, many can make you feel very ill if ingested. If you’re searching on the fly and can’t get to a store that stocks edible flowers, grab some Carnations, Hibiscus, or Pansies. These are a few good go-tos to keep in mind if you’re looking to use edible flowers in your recipes.
And, if you can’t tell by these photos – there’s even more floral goodness coming your way soon, so stay tuned!
Note: This originally appeared on Alice’s Table