Chartreuse and Lavender Sour

5 from 2 votes

A floral and citrus lavender cocktail made with Chartreuse that is perfect for any occasion.

Prep Time5

Cook Time5

Total Time10

Servings: cocktail

2 ounces fresh squeezed lemon juice. This is about 1 ½ large lemons juiced and strained
1.5 ounces Chartreuse Liquor
1.5 ounces Lavender Simple Syrup
2 dashes of aromatic bitters
1 egg white

In a medium sauce pan add your water and sugar and bring to a boil.
1 cup water, 1 teaspoon dried lavender buds, 1 cup Granulated Sugar
Measure out 1 teaspoon of dried lavender buds
Once your sugar has melted into the water add your lavender and remove from heat.
Let the mixture come to room temperature.
Strain your mixture to remove the lavender buds and discard them.
Your lavender simple syrup is ready.

Juice your lemons and strain out the pulp and any seeds with a fine mesh strainer.
2 ounces fresh squeezed lemon juice. This is about 1 ½ large lemons juiced and strained
Grab a cocktail shaker or mason jar and add one ice cube to the shaker, your Chartreuse, bitters, lemon, simple syrup and your egg white. This is the dry shake step.
2 ounces fresh squeezed lemon juice. This is about 1 ½ large lemons juiced and strained, 1.5 ounces Chartreuse Liquor, 1.5 ounces Lavender Simple Syrup, 2 dashes of aromatic bitters, 1 egg white
Shake vigorously for 1 minute. You know when to stop when you hear the ice cube that you added, not shaking around anymore.
After the dry shake, you can go ahead and add ice half way up the shaker and shake again. The first shake (the dry shake) should have produced lots of foam so the second shake just helps it out more and chills the cocktail.
Pour into a martini glass and scoop out any residual egg white foam with a spoon and add to your glass.
Garnish with a sprig of lavender or some lemon.
Enjoy.

Nutrition Values are estimates only.

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Course :Drinks