If you’ve ever wanted to add a field of lavender to your cocktails, making your own homemade cocktail lavender couldn’t be simpler!
This recipe makes a very concentrated liqueur – which is why I call it “cocktail lavender” instead of simply “lavender liqueur.” It’s used more like a bitters than a mixer. So you only need to add a few drops to a cocktail to give it that lovely, floral flavor.
3-5 drops in a glass of champagne or French Gimlet will turn it into a delicate, lavender delight.
Make sure to use only organic, culinary lavender flowers in this recipe. You don’t want to use flowers that have been treated with pesticides. Luckily, they’re easy to find on Amazon.
I love to give little bottles of cocktail lavender to my friends and family at Christmas as stocking stuffers. It only takes a tiny bottle to last till next year!
And for more inspiration, follow me on INSTAGRAM @shekeepsalovelyhome, on PINTEREST and FACEBOOK! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!
How to Make Cocktail Lavender
Ingredients
- ½ cup organic, food-grade lavender
- Vodka or Everclear
- Natural purple food dye
Instructions
- Pour ½ cup of dry lavender flowers into a sealable jar and add 1 cup of vodka. Seal, and let it refrigerate for 2 days.
- Remove the jar, and squeeze your liqueur out of the flowers with cheese cloth. It will be a pretty golden brown color. If you want it to add a lavender hue to your drinks, add a few drops of natural purple food dye and mix.
Nutrition
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Gabbie
Thank you for this recipe! Should it be stored in the refrigerator? And is the shelf life 12 months?
Genevieve Morrison
Hello Gabbie!
Yes, it should be refrigerated, but it’s shelf life is about 6 months, I’ve found.
Jacqui
I wondered about the refrigerating part. Is there a specific reason? I’ve always found teas and herbs steep better at less cold temperatures. Would leaving it sealed at room temperature be a bad idea?
Genevieve Morrison
You can probably allow it to soak unrefrigerated just as well. The vodka should keep any bacteria from developing in room-temperatures. I haven’t done it myself, so I can’t attest to it resulting in a stronger flavor or any particular difference. I would imagine, like you said, that it could potentially result in a stronger flavor. If you try it, please let me know the result!