Lavender Lightning

A sophisticated gin-forward cocktail that captures the electric essence of Gemini's air element through layers of floral complexity. The marriage of London Dry gin with delicate crème de violette creates a purple-hued base, while fresh lemon juice provides bright acidity. Lavender syrup adds aromatic depth without overwhelming the palate, and the champagne finish creates effervescent lift that embodies air sign energy. This cocktail evolves with each sip as the lavender oils release and mingle with the bubbles.

Ingredients

• 2 oz London Dry gin

• 0.5 oz crème de violette

• 0.75 oz fresh lemon juice

• 0.25 oz lavender syrup*

• 3 oz champagne or prosecco

• Dried lavender sprig for garnish

• Lemon twist

*Lavender Syrup:

• 1 cup water

• 1 cup sugar

• 2 tablespoons dried culinary lavender

• Heat water and sugar until dissolved. Add lavender, steep 30 minutes, strain and bottle

Instructions

1. Prepare lavender syrup: Combine water and sugar in saucepan, heat until sugar dissolves. Remove from heat, add dried lavender, steep 30 minutes. Strain through fine mesh and bottle.

2. In a cocktail shaker, combine gin, crème de violette, fresh lemon juice, and lavender syrup.

3. Add ice and shake vigorously for 15 seconds until well-chilled.

4. Double strain into a chilled champagne flute.

5. Top slowly with champagne, allowing bubbles to integrate naturally.

6. Express lemon twist oils over the surface and discard.

7. Garnish with a dried lavender sprig, gently rubbing between fingers to release aromatics.

Notes

• Lavender syrup keeps refrigerated for up to 3 weeks

• Use culinary-grade lavender only - avoid potpourri lavender

• For less floral intensity, reduce lavender syrup to 0.125 oz

• Crème de violette is potent - measure carefully to avoid overpowering

• Best served in a champagne flute to concentrate aromatics

Pairs well with: Lemon shortbread, goat cheese canapés, or as an elegant aperitif that sparks conversation about botanical complexity.