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If you've ever made a cocktail with egg whites before, you know you have to earn it. Luckily, this one is well worth it. It's floral, it's foamy, it's fruity, and it's the perfect accompaniment for a summer evening. 

Prep time: 25 minutes

Makes 1 cocktail


1+1/2 oz gin
1 oz strawberry puree
3/4 oz lemon juice

1/2 oz lavender syrup (1/3 cup dried lavender, 1 cup sugar will make enough syrup for many cocktails)
1 egg white, or 1 oz aquafaba (chickpea water) for a vegan cocktail

Lemon wheel for garnish


1.) To make the lavender syrup, begin by simmering 1 cup of granulated sugar and 1 cup of water in a saucepan until the sugar is fully dissolved. Add 1/3 cup of dried lavender and let simmer for a minute until fragrant. Take the syrup off the heat and let it sit. The longer you let the syrup sit, the stronger it will be, but I recommend at least 15 minutes. Strain the syrup before use. Let it cool somewhat before making the cocktail; nobody wants cooked egg whites!

2.) In a cocktail shaker, combine gin, strawberry puree, lemon juice, lavender syrup, and egg white (or aquafaba). Shake vigorously, without ice, for 30 seconds. Do your shoulders hurt? No? Keep going. We want to to get our cocktail as foamy as possible before we add ice, as it wont foam nearly as well when cold. Once foamy, add ice and shake hard for another 15-20 seconds until drink is cold and frothy. With the strength you have left, strain into a coupe glass, garnish with a lemon peel, and enjoy. Don't forget to check the gains. 

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