Start to finish: 5 minutes
Looking for the land of milk and honey? This creamy concoction takes us one step closer to summer cocktail paradise.
For the cocktail:
2 ounces spiced rum
2 ounces lavender honey syrup
1 egg white
2 ounces heavy cream
ice for cocktail shaker and serving
For the lavender honey syrup:
1/4 cup water
1/4 cup honey
1/2 tablespoon dried lavender
Heat water and honey in a small saucepan over medium-high heat. Allow honey to fully dissolve and add culinary lavender. Bring to a gentle simmer, then remove from heat and allow to cool.
Strain syrup through a fine mesh strainer to remove lavender. Store chilled in a mason jar or other airtight container until needed.
To craft your cocktail, add ice to a cocktail shaker. Pour in spiced rum, lavender honey syrup and egg white. Add heavy cream last.
Cover and shake vigorously for at least 30 seconds.
Pour over ice into two lowball glasses or small tumblers. Garnish with additional lavender if desired and serve immediately.
Culinary lavender can be sourced from local culinary centers, or spice/tea shops or ordered online.
Follow food safety practices when handling raw eggs. Use fresh, unbroken eggs, and carefully wash and dry your hands before separating egg whites. Avoid cross-contamination by disposing of shells immediately and washing hands again after separating egg whites.