A Gin Sour with a gentle, floral depth thanks to lavender syrup. The acidity of the lemon and the spice of the London Dry Gin balance each other out, while the syrup adds an almost soapy elegance—not sweet, but aromatic. Perfect for gin lovers who want more than just juniper without veering into perfume territory. Garnished with fresh lavender, whose scent is only released when drinking.
And here’s what you’ll need for the Lavender Gin Sour
5 cl London Dry Gin
3 cl freshly squeezed lemon juice
2 cl lavender syrup (homemade or store-bought, but without artificial flavors)
1 egg white (optional, for texture)
Garnish: 1 fresh lavender sprig (lightly press the flowers just before serving)
What matters most
The lavender syrup should not be too sweet—an ideal ratio is 1:1 sugar to water, with 2 tbsp dried lavender flowers per 250 ml syrup. Steep the flowers for only 10 minutes, otherwise the syrup turns bitter. When shaking with egg white: dry shake first, then with ice—this creates the perfect foam that carries the drink without dominating it. If you don’t have fresh lavender, you can steep dried flowers briefly in hot water and use the infusion as a garnish spray.
Variations
- Lavender Gin Fizz — Fill with 8 cl soda water for a refreshing, less intense version. Skip the egg white, as the carbonation will destroy the foam.
- Rosemary-Lavender Sour — Lightly press 1 rosemary sprig in the shaker before adding the ingredients. Adds a resinous note that complements the lavender.
Frequently asked questions
Can I use store-bought lavender syrup?
Yes, but check the ingredient list: many syrups contain artificial flavors or too much sugar. A syrup made with natural lavender flowers and a 1:1 sugar-to-water ratio is better. If in doubt, make it yourself—it only takes 15 minutes.
Why does my Lavender Gin Sour taste soapy?
Either the syrup is too concentrated (lavender steeped too long) or the gin isn’t balancing the aroma. Use a high-quality London Dry Gin with a pronounced juniper note and reduce the syrup to 1.5 cl. Alternatively, balance the syrup with a touch of lemon zest.
Can I make this drink without egg white?
Yes, but the texture will be thinner. For a vegan option, use 1 cl aquafaba (chickpea water)—this creates a similar foam, though it tastes more neutral. Or skip it entirely and serve the drink clear.
