Made In the Shade
This refreshing, boozy lavender lemonade with a hint of peach is summertime in a glass.
cocktail | elderflower | lavender
This is a floral take on the old-fashioned Southern approach to a boozy lemonade. Lavender infused vodka and peach bitters make this cocktail perfect for long spring or summer evenings, as a lazy Saturday sip, or a pre-dinner drink.
Brian Sandahl of
prefers Topo Chico as the club soda topper, as any good Texan would. Cocchi Americano is an aromatized wine, which can be substituted with dry vermouth if you can’t find it at your local liquor store. You can also use a lavender syrup instead of making your own lavender vodka, but the infusing process is fairly simple, as well as more rewarding.
For Lavender-Infused Vodka:
cup unflavored vodka
tablespoon dried lavender buds, plus more for garnish
ounces lemon juice
ounces St. Germain elderflower liqueur
ounces Cocchi Americano
ounces simple syrup
dashes peach bitters
ounces club soda or Topo Chico, for topping
Dehydrated lemon wheel, for garnish
To create the lavender-infused vodka, combine 1 tablespoon dried lavender buds and 1 cup unflavored vodka in a jar with a lid. Let infuse for 1 hour.
Combine 1 ½ ounces lavender vodka, lemon juice, elderflower liqueur, Cocchi Americano, simple syrup, and bitters in a cocktail shaker.
Shake for 20–30 seconds.
Using a cocktail strainer, strain into a
filled with ice.
Top with club soda.
Garnish with dried lemon wheel and remaining lavender buds.