Ingredients:

  • 1 cup Granulated Sugar (for syrup)
  • 1 cup Filtered Water (for syrup)
  • 2 Tbsp Dried Lavender Buds (food-grade)
  • 1 cup Fresh Blueberries (plus extra for garnish)
  • 32 to 40 Fresh Mint Leaves
  • 4 oz Fresh Lime Juice (freshly squeezed)
  • 8 oz White Rum
  • 3 to 4 oz Lavender Syrup (cooled)
  • Approx. 16 oz Soda Water (Club Soda, well-chilled)
  • Crushed Ice, as needed

Instructions:

  1. Prepare the Lavender Syrup: In a small saucepan, combine the sugar and water. Bring to a simmer over medium heat, stirring until the sugar is completely dissolved (about 2-3 minutes).
  2. Infuse Lavender: Remove the saucepan from the heat. Stir in the dried, food-grade lavender buds.
  3. Steep: Cover the pan and allow the mixture to steep for 15-20 minutes, or until the flavor is pronounced.
  4. Strain and Cool: Pour the syrup through a fine-mesh sieve into an airtight container, discarding the lavender buds. Allow the syrup to cool completely to room temperature (approx. 30 minutes) before mixing the cocktails.
  5. Muddle the Fruit and Mint (Per Serving): Place 1/4 cup of blueberries and 8-10 mint leaves into the bottom of a sturdy highball glass.
  6. Add Syrups and Lime: Pour in 1 oz of freshly squeezed lime juice and 3/4 oz to 1 oz of the cooled lavender syrup.
  7. Gentle Muddling: Using the muddler, press down gently 4-5 times to break the blueberry skins and bruise the mint just enough to release the oils without making the drink bitter.
  8. Add Rum and Ice: Pour in 2 oz of white rum. Fill the glass nearly to the top with crushed ice.
  9. Stir and Top: Use a long spoon to stir the mixture briefly, ensuring the rum and syrup are fully incorporated. Top the drink with cold soda water.
  10. Garnish: Garnish with a sprig of fresh mint (slapped lightly to release its aroma) and a few extra blueberries. Serve immediately.