Thursday, 22 August 2013

Cocktail Hour: How To Make Lavender Simple Syrup & Mojitos

It was Rose who said in the introduction to her recipe for Kinder Bueno Ice Cream that all good ideas come from Pinterest. If you do follow me on the social media site I've been addicted to since its humble beginnings  you will see that I am pretty obsessed with collating boards of hunger inducing foodie photographs and recipes. My board 'It's 5 o'Clock Somewhere' full of drinks and cocktails is actually was was responsible for my 'Cocktail Hour' column. Now, the other day I was browsing this board looking for styling ideas for my Classic White Peach Bellini when I found this pin for a Lavender Mojito. All the ingredients were below, but without quantities and the click through to the original source does not work. So, I decided I'd have a play around and work into out for you! If you know where this is originally from, please let me know so I can give the person who created the proper credit this totally delicious twist on the Classic Mojito what is due to them.
lavendermojito This makes two jam jar Mojitos, and is easily halved our doubled depending on how many you are catering for. A great idea for a party is to make them up without the ice and screw the lids on the jars. Leave them in a bucket of ice to stay cool and let guests grab their own and a straw when they arrive; great forward planning!

  • (2oz) Lavender Simple Syrup (below)
  • (2oz) White Rum (I'm a Bacardi girl myself)
  • The Juice Of 1 Lime
  • Sparkling Water or Club Soda
  • Small Bunch Fresh Mint
  • Ice 

Muddle together the mint leaves and the syrup with a spoon. Pour over the rum and the lime and mix well. Fill the jam jars with ice and top and split the mint syrup mixture evenly between the two glasses. Top up with the sparkling water or club soda, and enjoy!

  • (2 Cups) Granulated Sugar
  • (1 Cup) Water
  • 4 tbsp Lavender Heads (fresh or dry. If you are in the UK I'd recommend getting the heads of a small pot of lavender, in the USA I know you can get dried lavender for cooking in Whole Foods)

Making the Simple Syrup is pretty, well, simple. Heat the sugar, water and lavender heads on a medium low heat, stirring until all the sugar is dissolved. Remove from the heat and leave to cool a little and for the lavender to infuse for about half an hour. Strain the mixture though a very fine mesh sieve or a piece of muslin cloth. Store in the fridge in a screw top jar until needed, for up to about 3 weeks. You can use this instead of the sugar and lavender infusion in my Lemon Lavender Vodka Lemonade, in tea as a sweetener and over yogurt and ice cream.

What is your favourite variant of the classic mojito, and have any of you made an infused simple syrup before? 


  1. Love everything lavender, must try this!

  2. I have a load of lavender in the garden, I was going to stick with the normal lavender sugar but I simply must try this! Thank you.

  3. I love the idea of the addition of lavender to this classic cocktail!