This easy Lavender Gin Sour recipe uses the addition of lavender to a traditional gin sour recipe to make a truly special and delicious cocktail! This refreshing 21 Day Fix cocktail is perfect all year long!
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Hey guys! How has your summer been going? We’ve been getting in lots of socially distant beach time over here, so I’ll take it!
If you saw my review of Shaker and Spoon last month, you already know that I’ve been a busy little cocktailing bee since quarantine started and it’s been so fun! I mean, we all needed a hobby, right? Some of you started baking sourdough bread, I started making drinks.
Plus, I figured now was a pretty good time to put out a cocktail for you guys. I know a lot of you are parents currently trying to figure out what the hell to do about school, and just typing that sentence makes me want to grab a drink.
We haven’t heard anything at all from our school district yet, so I’m doing my best not to think (or worry) about it until then. So either way, it’s Lavender Gin Sour time!
But first, some Q & A:
What is a gin sour?
A gin sour is a cocktail made of gin, fresh lemon juice, simple syrup and an egg white. I’ve given this classic drink a little extra love with the addition of lavender and it really turns it into the most special cocktail!
What does a lavender gin sour taste like? Will this taste like soap?
No! I promise this won’t taste like soap! The key to cooking with lavender is to be light-handed with it and after testing different amounts for this lavender syrup recipe, I think this amount is perfect.
It’s kind of hard to describe the flavor of lavender, but it’s (obviously) floral, like rose, but not as strong and with more of a sweetness to it, a little lemony, with maybe a hint of rosemary. It pairs so beautifully with the gin and lemon, it really is the perfect fresh and summery cocktail.
If you’re a fan (or maybe become one after trying this cocktail!) of using lavender in cooking, check out my Lavender-Honey-Roasted Pork Tenderloin recipe. It’s so easy and a real stunner!
Where can I buy culinary lavender?
Many grocery stores carry it in their spice section. You can also order culinary lavender here from Amazon.
What if I can’t find dried lavender?
Can’t get your hands on some dried culinary lavender? You can..
- leave it out for a delish classic gin sour
- use a lavender tea bag in your syrup instead (Celestial Seasonings makes a great Chamomile-Lavender tea that I think would work well!
- try your hand at adding some other fun flavors to your simple syrup, like raspberries, dried hibiscus or a hibiscus tea bag, get creative with what you have on hand!
What gin is best for this recipe?
To get the pretty color of this cocktail, I used Empress 1908 gin. Empress includes butterfly pea flower as one of their botanicals, which gives it that gorgeous indigo hue and its color-changing properties. However, I’m told it’s not available everywhere.
I’ve tested this recipe with several different gins and while I honestly haven’t found one that wasn’t delish in it, I’d pick your favorite less-juniper-y gin, like Hendricks (original or Midsummer Solstice), Aviation, Roku, etc. But like I said, any gin that you love will be great in a lavender gin sour!
I don’t have Empress 1908 gin, can I still make this cocktail purple in color?
While obviously it’s not necessary for this lavender drink to look lavender, it is fun and there are a few options to make it happen.
- Purple food coloring (or a mixture of blue and red). The downside to this is most food coloring is artificial, plus you don’t get the fun color-changing experience, so ↓
- You can add some Butterfly Pea Flower extract right into your shaker (I would start with a small amount and work your way up!)
- You can also infuse some dried butterfly pea flowers into your favorite clear gin. In a jar or other lidded container, add about 5-8 dried flowers per cup of gin and let sit around 2 hours or until desired color is achieved (you can also just let it sit overnight). Then strain and keep in the jar/container.
The butterfly pea flowers/extract would also be really fun to include in drinks, like lemonade, for kiddos! Or maybe even use the extract for some Star Wars blue milk for the kid at heart 😉
Do I need any special bar tools to make this recipe?
Here’s what you’ll need as far as bar tools to make this recipe (and some around-the-house alternatives).
- A cocktail shaker (if you don’t have a cocktail shaker you can just use a mason jar! – in fact, I actually prefer a mason jar for an egg white cocktail. Fun fact: it’s the cold from the ice that creates a good seal in a cocktail shaker, so when then isn’t there, like in an egg white cocktail’s dry shake, you really have to hold that shaker together!)
- A nut milk bag or anything that you have on hand that can strain the little bits of lavender out of the syrup. A nut milk bag works best, but you can also use a fine-mesh strainer, a cocktail strainer or some cheesecloth that’s been folded a time or two.
- A gorgeous glass to put it in! Ok, so this definitely isn’t necessary, but I did want to share the link to these pretty coupe glasses that I used in these photos because I love them so much and I know someone will ask where I got them!
Why is there an egg white in this cocktail?!
The addition of egg white to a cocktail adds no discernable flavor, but slightly softens the flavors that are already there (which is why it’s a classic ingredient in a sour recipe, to tone down the sourness a bit) and adds an incredible, silky, rich texture. Some of the foaminess integrates into the drink and then when all is settled it will also leave a beautiful meringue-like foam on top.
I know if you’ve never seen or heard of this before it may seem weird (or as my sister exclaimed, “gross”), and I’ll admit to being a bit nervous to try it. In fact, it was only recently (inspired by my subscription to Shaker & Spoon actually) that I got up the nerve and made my very first egg white gin sour!
You guys, I’m never going back. I find myself throwing egg whites into drinks that don’t even call for it, because I just enjoy it so much. I hope you give it a shot!
Is it safe to use raw egg whites in a cocktail?
First, let me say that egg whites have been included in sour cocktail recipes for more than 150 years – and other kinds of cocktails for even longer than that! It’s actually a classic ingredient that until the quasi-recent craft cocktail resurgence, had largely gone by the wayside, at least in the US.
In answer to the question, it’s pretty darn safe – I promise if I didn’t believe that, I wouldn’t be advocating their use (plus I’ve got some tips and alternatives to help you out below). In fact, word on the street is that you’re about four times more likely to choke on a handful of bar nuts than you are to get salmonella poisoning, according to statistics from the National Safety Council.)
Safety tips for using raw egg whites in cocktails (and some alternatives):
- Always use clean, fresh eggs.
- Remember that the possibility of salmonella lies on the outer shell of the egg and not what’s inside, so when using egg whites raw, don’t use the shell to separate the yoke from the white. I usually crack it into a small bowl with one hand and then use my other to pull out the yoke. You can also use a slotted spoon or an egg separator if you aren’t a cavewoman like me and don’t want to use your hand.
All that being said, if you still feel uncomfortable, you can also use pasteurized eggs (the pasteurization process kills salmonella bacteria), pasteurized egg whites (liquid egg whites in a carton), powdered egg whites (here’s a great video on how to use powdered egg whites in a cocktail) or one of the vegan options below 🙂
Are there any vegan alternatives to using egg whites in cocktails?
Yes! You can use aquafaba (the liquid from a can of chickpeas/garbanzo beans) to create the foamy froth. I have actually tested this recipe using aquafaba and, full disclosure, it does add a bit of savoriness to this drink. Honestly, I really liked it, but it definitely changed the flavor, so something to keep in mind.
You can also try this product called Frothee. I haven’t tried it myself but I’ve heard good things. Fee Brothers also makes something similar called Fee Foam that might be easier to find in some liquor stores.
Is white sugar approved for the 21 Day Fix?
Yes! White sugar is now an approved sweetener for the 21 Day Fix according to the latest update when Ultimate Portion Fix was released.
That being said, if you’d prefer to use raw sugar, honey or maple syrup here, you definitely can, just know that if you’re using the Empress Gin (or added butterfly pea flower to your cocktail in some form) the color will be off (I tested this), which is the only reason I used white sugar here.
Is this Lavender Gin Sour gluten-free?
Yep! Gluten-free and dairy-free!
How to make a Lavender Gin Sour:
Heat all syrup ingredients together until sugar dissolves…
(btw, this syrup looks dark because I ran out of white sugar to use during the photo shoot – luckily I had some already made in the fridge that I swapped out to make the cocktail for the photos!)
Strain the lavender simple syrup and put it into a container to refrigerate…
To your shaker (or canning jar!) add your gin,
the lemon juice,
Check out that color-changing fun!
the lavender simple syrup,
and the egg white.
Dry shake for 20 seconds or so (that means without the ice!) until it gets nice and foamy like this ⇓. Then you’ll add ice and shake again until cold.
Double strain into your favorite cocktail glass, I love these coupes I grabbed from Amazon!
Anyway, I’ve been having a stupid amount of fun mixing up drinks lately and you’re likely to see more cocktails from me in the future! Until then, feel free to check out the other fun, delish cocktails I have on my site (after you try this Gin Sour, of course, because it’s SO freaking good!!).
Don’t forget to save this Lavender Gin Sour recipe to Pinterest! ⇓
Can I ask a quick favor? If you make this Lavender Gin Sour Cocktail recipe, please let me know how it went by leaving a star rating (in the recipe card) and commenting! And if you snap a pic, I’d love for you to tag me @thefoodieandthefix on Instagram so I can check it out! I love seeing what recipes you guys are making!
Lavender Simple Syrup:
- 1/2 cup water
- 1/2 cup white sugar (or alternative*)
- 1 Tbs culinary lavender
Lavender Gin Sour:
- 1 1/2 oz of your favorite gin, I used Empress 1908
- 1/2 oz freshly squeezed lemon juice
- 1/2 oz lavender simple syrup
- 1 egg white (optional, you can also use an alternative**)
Make your lavender simple syrup:
Add all ingredients to a small saucepan over medium-low heat and heat until all of the sugar dissolves. This will only take a few minutes. Let cool for a few minutes.
Using either a very fine mesh strainer, some cheesecloth, or a nut milk bag, strain the contents into a lidded container and refrigerate until you're ready to use it (a glass jar works great, but anything with a tight lid will do!).
To make the Lavender Gin Sour:
In a cocktail shaker (or even a large canning jar like I do!), add all ingredients (but no ice!***), then shake the living bejeezus out of it until it gets nice and foamy from the egg white.
Fill your shaker with ice and shake again until nice and cold. Then strain into your favorite cocktail glass (I like to double strain egg white cocktails using a fine mesh strainer or cocktail strainer, but a lot of people don't, so it's up to you!), give it a few seconds to let the foam settle on top and enjoy!
* Alternatives to the white sugar in this recipe are raw sugar, honey or maple syrup, just note that they'll change the color of the drink.
** Alternatives to the egg white include 1/2-3/4 oz aquafaba (the liquid from a can of chickpeas) or Fee Brothers Fee Foam - both are vegan.
*** Btw, shaking without ice is called a dry shake, when you add the ice it's called a wet shake!
21 Day Fix Container Counts per Serving: 1 Yellow Drink Swap
Weight Watchers Smart Points:
- Blue Plan: 5 points
- Purple Plan: 5 points
- Green Plan: 5 points
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Nutrition Information:Serving Size: 1 cocktail
Amount Per Serving: Calories: 188Total Fat: 0gCarbohydrates: 8g