Lavender is the most over-dosed floral in modern cocktail-making. A teaspoon of lavender syrup in a 60ml drink is right; two teaspoons is wrong. When used carefully, lavender lifts a gin sour, a champagne cocktail, or a lemonade into something distinctly Provencal.
What it is
Lavandula angustifolia (English lavender) is the species most cultivated for culinary use. Other lavenders (Spanish, French, lavandin) have more camphor and are less suited for drinks. Always use culinary-grade English lavender.
Flavour profile
Perfumed-floral, slightly menthol-cool, with a faint herbal-sage finish. Pairs naturally with gin, vodka, champagne, lemon, honey, blueberry, mint, rosemary.
Where to source lavender in Malaysia
Specialty grocers: dried culinary lavender RM 25 to 50 per 30g jar. Look at Mercato, BIG, Cold Storage's gourmet section.
Tea suppliers: dried lavender flowers in the tea section of any specialty tea shop, usually as part of herbal blends.
Important warning: never use "lavender essential oil" or potpourri-grade lavender in drinks. They are not food-safe. Always buy culinary-grade.
How to prep lavender for cocktails
Lavender syrup (the standard). 2 teaspoons dried culinary lavender + 250ml water + 200g sugar. Bring to gentle simmer, take off heat, steep covered 20 minutes only (longer makes it bitter and soapy), strain through fine sieve. Keeps refrigerated 3 weeks.
Lavender-honey syrup. Replace sugar with honey in the standard syrup. Brighter, more dimensional.
Lavender-infused gin. 1 teaspoon dried lavender in 500ml gin. Cap, leave 2-3 hours, taste, strain. Over-infusion makes it perfume-y.
Garnish. A small sprig of fresh lavender (in season) on top of a finished drink.
Best cocktails with lavender
Lavender Gin Lemonade: gin, fresh lemon, lavender syrup, soda.
Lavender French 75: French 75 with a teaspoon of lavender syrup. Floral-celebratory.
Lavender Honey Bee's Knees: gin, fresh lemon, lavender-honey syrup.
Lavender Vodka Sour: vodka, fresh lemon, lavender syrup, egg white.
Provence Spritz: dry vermouth, lavender syrup, fresh lemon, prosecco. Low-ABV.
In Malaysian use
Lavender is not native to Malaysia and does not appear in any traditional Malay, Chinese, Indian, or Peranakan cuisine. It is a Mediterranean herb, and Malaysian cooking has its own perfumed botanicals (pandan, bunga kantan, daun limau purut) for the same aromatic register. Lavender shows up here mostly in imported teas, French and Italian patisseries, and modern bakeries (Whisk, Komugi, KGB) using it in macarons, ice cream, and shortbread.
For sourcing, dried culinary-grade English lavender at Mercato Pavilion, Ben's Independent Grocer Publika, and Cold Storage Bangsar runs around RM 30 to 60 per 30g jar. The tea section at TWG, T2, and the Bee Garden in Bangsar Village also stocks it as part of herbal-tea blends. At the bar we sometimes pair lavender syrup with calamansi for a localised lemonade variant; the calamansi's bitter-lime edge keeps the floral honest in a way that imported lemon does not, and the drink ends up tasting less Provence and more like a Klang Valley afternoon.
Substitutions
- Rose syrup for a different floral profile.
- Elderflower cordial for a more delicate floral.
- Chamomile syrup for a herbal-floral substitute.
Related reading
Frequently asked questions
What does lavender taste like in cocktails?
Lavender reads as perfumed-floral with a slight menthol-cool edge and a faint sage-herbal finish. The character is gentle when dosed correctly and aggressively soapy when not. One teaspoon of lavender syrup in a 60ml drink is right; two is wrong. The aroma carries further than the taste.
Where can I buy lavender in Malaysia?
Culinary-grade dried English lavender at Mercato Pavilion, Ben's Independent Grocer Publika, and Cold Storage Bangsar runs about RM 25 to 60 per 30g jar. The tea section at TWG, T2, and the Bee Garden in Bangsar Village also stocks it in herbal blends. Never use essential oil or potpourri-grade lavender; they are not food-safe.
What can I substitute for lavender?
Rose syrup for a different floral profile (heavier, less menthol). Elderflower cordial for a more delicate floral note. Chamomile syrup for a herbal-floral substitute. None of these are interchangeable; choose the one that fits the drink you are building rather than the one that sounds closest to lavender.
Which cocktails use lavender?
Common lavender builds at the bar are Lavender Gin Lemonade, Lavender French 75, Lavender Honey Bee's Knees, Lavender Vodka Sour, and a low-ABV Provence Spritz (dry vermouth, lavender syrup, lemon, prosecco). We sometimes localise with calamansi instead of lemon, which keeps the floral honest.
How long does lavender keep?
Dried culinary lavender keeps 12 months sealed in a cool dark cupboard; aroma fades after that. Lavender syrup keeps 3 weeks refrigerated and is best made fresh because the floral character degrades. Lavender-honey syrup keeps 1 month. Lavender-infused gin keeps indefinitely once strained but should be tasted weekly during infusion to catch the right moment.