Makes one cocktail
2 ounces Lavender-infused gin (see below)
1 ounce Butterfly Pea Flower simple syrup (see below)
1 ounce fresh lemon juice
1 egg white
Pour ingredients into a cocktail shaker and dry shake. Add a few ice cubes and shake to chill. Strain contents over a fine mesh strainer into your preferred stemmed cocktail glass, rimmed with Lavender Sugar (see note). Garnish with a sprig of fresh lavender clipped to the rim.
NOTE: Lavender sugar is simple to make and doesn’t require much accuracy. Remove lavender petals from stems, lightly grind with a mortar and pestle, add a good dose of sugar, and grind some more. Dampen the rim of your glass with lemon juice, then dip in lavender sugar; rotate to coat.
Remove petals from stems of a bundle of lavender and put them in a 32-ounce Mason jar. Fill with gin and store in a cool, dark place for several days, turning jar over and shaking 2-3 times each day. After day 6, test for lavender scent and taste strength; if needed, shake and let sit for another day, and taste again. Do this until you notice a change in color, scent and taste, to your satisfaction, then strain through a cheese cloth and pour into a covered container until ready to use.
Butterfly Pea Flower Simple Syrup:
Combine equal parts sugar and water in a saucepan (we used 2 cups sugar and 2 cups water) and let simmer until the sugar is completely dissolved. Add ½ ounce butterfly pea flowers and turn off the heat; let the liquid steep the flowers until water is cool. Once cooled, strain out solid ingredients and pour into another container; store in fridge.
NOTE: Butterfly pea flowers make a caffeine-free herbal tea commonly known as blue tea, and can be found in any tea shop (we found them at the Spice & Tea Merchants of McKinney). With natural color-changing qualities, the tea will turn from a vibrant royal blue into a soft lavender purple when mixed with lemon juice.