When my sweet friend, Val, brought us a ton of Meyer lemons off her magical tree, I didn’t think: curd, and I didn’t think: marmalade, and I didn’t think: lemonade. I thought: MARGARITAS, BITCHES!!!
And also…it should be stated, for the record, that one must never, ever underestimate the power of a little lavender in a cocktail. And also in life.
So let’s do this.
To make one COCKtail, you’ll need:
- 2 ounces silver tequila
- 1.5 ounces fresh-squeezed Meyer lemon juice
- 1 ounce lavender simple syrup (we used this recipe)
- .5 ounce Cointreau
- granulated sugar
- shredded fresh lavender blossoms
- fresh sprig of lavender for garnish
Once your simple syrup has either cooled or been delivered to your door, it’s time to squeeze your fresh lemon juice, and also prep your glasses. Mix about a teaspoon of fresh lavender blossoms with about two tablespoons of your sugar, mix well, and arrange in a thin layer on a small plate. When you’ve extracted your juice, use a slice of leftover, pulpy lemon rind and run it along the rim of your glass. Turn the glass upside down onto your sugar plate and evenly coat the edge in lavender sugar.
Now fill your glass with ice.
In a cocktail shaker, combine tequila, lemon juice, lavender simple syrup, and Cointreau. Shake it well, then pour over the ice in your glass. Garnish with a sprig of fresh lavender and imbibe completely.