Lavender Cadabra

Easy Pouring

It’s Friday, you know what that means, Easy Pouring. As always, were here help you help yourself, it pays to be a crowd pleaser. This week we’ll be taking medium grade gin into flavorful, easy sipping collaboration. Think bold citrus and bowties.


Lavender Cadabra

The Drink:

It’s not quite magic, but there is some measure of effort involved in making gin appealing to the average cocktail drinker. Lavender is a great base for this in offsetting the punch to the stomach a standard dry gin provides. The smoothness of the bud, when infused properly, adds a layer of moisture to the beverage. This heightens flavor on the tongue and against the cheek, an enjoyable mixture.

The How:


Gin. Spirit wise we implore using something in the $20-$30 range. Getting off the bottom shelf is really going to heighten the quality at minimal cost increase. Tanqueray London Dry, Iceberg London Dry, Citadel, and Plymouth are all solid bases in that price range. You’re not looking for wide flavor ranges with this recipe, the main variant will be ease of sip.


Lemon. Self explanatory. Squeeze the wedge or leave it in, both work just as well.


Club Soda. Again, self explanatory. Tonic water or seltzer are also fine.


Lavender Options…


Buds. They’re tiny so tablespoon them. Three to four tablespoons (at your discretion) will pass for every ten ounces or so. Somewhere between hour four and five the gin will take on a pink-brown hue and have a distinct floral smell. Excess time will not do much harm to the final product when accounting for ice dilution and citrus additives.

Syrup. Ode to the simple. Sugar, water, and dried lavender buds brought to a boil will make a nice flavored additive. More on that below.


Avec Ice. This is all you need.





A standard serving weighs in at 12oz , just like our mason shaker.


1 ½ standard shot choice spirit (assumes lavender infusion, if not, syrup recipe below)

1 ½ cup club soda/tonic water

1 lemon wedge

1 cup ice


To make a simple syrup…


1 cup water

1 cup sugar

3 tablespoons dried lavender buds.


Bring all to a boil in a small saucepan, kill heat, let lavender steep for 30-45 minutes. Strain the mixture into a glass container and refrigerate. Will keep for several weeks. Makes 1 ⅓ cups.




Always drink responsibly.