Lavender isn’t just found in gardens or bathtubs full of bubbles, and while it can make for a nice floral accent in a bouquet, it also has a culinary purpose. Lavender is one of the components of herbes de Provence, it is used in honey, teas, homemade marshmallows, shortbread, scones and oh so trendy French macaroons.  As wonderfully fragrant and stress-relieving as it may be, this purple flower also happens to be a nice little addition to your favorite summer beverage.  Most cocktails these days use simple syrups infused with one or two creative ingredients like mint, ginger, basil and rosemary, just to name a few, and they are super easy to make.  Lavender’s aromatic floral notes make it an intriguing accompaniment to citrus, chocolate, honey or vanilla, the possibilities are endless.  Try infusing lavender into some milk to give your iced mocha an herbal kick.  Make your lemonade even more refreshing by crafting a quick  honey-lavender simple syrup.  Or, give your cocktail an herbal twist by creating a lavender simple syrup and mixing it with citrusy vodka or some limoncello.  You can find dried lavender at farmers markets, most health food stores, or groceries like Whole Foods. 

Iced Lavender Mocha (makes one serving in a 20 oz. glass)

1 cup of milk (preferably 1 or 2 percent)

1 tsp. of dried lavender buds

1 shot of espresso or ¼ cup of strong, cold coffee

about 4 Tbsp. of chocolate syrup (varies upon taste)

ice

whipped cream (optional)

Heat the milk and lavender in a medium saucepan over medium-high heat and bring to a slight boil, stirring occasionally.  Reduce to a simmer for 1-2 minutes.  Remove from heat and let the lavender steep and the mixture cool for about 10 minutes.  Strain and discard the lavender.  Fill a 20 oz. glass about half way with ice and add either a shot of espresso or ¼-1/2 cup of strongly-brewed, cold coffee.  Add the chocolate syrup and the lavender milk and mix well.  Add a splash or two more of milk if desired and top with whipped cream and a sprinkle of lavender.

Honey Lavender Lemonade (makes a full pitcher)

2 cups of lemon juice (roughly 12 lemons)

4 cups of cold water

honey-lavender simple syrup (see recipe below)

sprig of lavender

slice of lemon

Honey-Lavender Simple Syrup 

 1 ½ cups of honey

1 cup of water

2 Tbsp. of lavender buds

Combine the honey, water and lavender in a medium saucepan and bring to a boil over medium-high heat, stirring well.  Make sure the honey is dissolved, and then reduce the heat to a simmer for 1-2 minutes.  Remove from heat and let syrup steep and cool for about 10 minutes.  Strain and discard the lavender.  Pour the lemon juice, water and simple syrup into a large pitcher and stir.  Garnish with a sprig of lavender and/or a lemon slice.

Lavender Lemondrop Martini (makes one cocktail)

2 oz. of Absolut Citron (or your favorite citrus vodka)

1 oz. of lavender simple syrup (see recipe below)

splash of tonic

twist of lemon

lavender sprig (optional)

*you can also substitute limoncello for the vodka

Combine the vodka and syrup with ice in a shaker and shake vigorously.  Pour into glass, top with a splash of tonic and garnish with a lavender sprig and/or a twist of lemon.

Lavender Simple Syrup

1/2 cup of granulated sugar

1/2 cup of water

1 ½ tsp. of dried lavender buds

Combine the sugar, lavender and water in a small saucepan and bring to a boil over medium-high heat, stirring well, until sugar is dissolved.  Reduce to a simmer for 1-2 minutes.  Remove from heat and let syrup steep and cool for about 10 minutes.  Strain and discard the lavender.