How to make lavender syrup at home

Combine 1 cup water, 1 cup sugar, and 1 tablespoon dried food-grade (culinary) lavender in a saucepan. Bring to a simmer, stir until the sugar dissolves, then remove from heat and steep 15 to 20 minutes. Strain out the buds and cool completely. It keeps in the fridge for up to two weeks. Start with less lavender if you are sensitive to floral notes.

Is this lavender cocktail strong or sweet?

It is light and balanced, not boozy. At 2 oz of vodka lengthened with soda, it drinks like a spiked sparkling lemonade. The lavender syrup adds gentle sweetness that the fresh lemon cuts. Add a quarter ounce more syrup for a sweeter pour, or more soda to stretch it further.

Easy variations (gin, sparkling, and non-alcoholic)

Swap the vodka for gin to make a lavender gin fizz with a botanical edge. Use sparkling wine instead of club soda for a lavender spritz. For a zero-proof version, skip the vodka and build the lavender syrup and lemon over ice with soda for a lavender lemonade mocktail.

Make-ahead and batching

To serve a crowd, mix the vodka, lemon juice, and lavender syrup in a pitcher (multiply by the number of guests), chill, and add cold club soda only when you pour so the fizz stays fresh. Do not pre-add the soda.