Lavender Honey Cream

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Cocktail History

The Lavender Honey Cream is a spring cocktail that was created by H. Joseph Ehrmann in San Fransisco, California. The recipe starts with a base of botanical spirit, a unique liquor that is similar to a floral vodka or juniper-free gin, and it pairs the spirit with thick cream, two floral syrups, and frothy egg white. The result is a creamy drink that’s reminiscent of a flowery sleep aid.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Botanical Spirit: This is a spirit made with a blend of herbs, flowers, fruits, roots, and spices, alcohol, and water, which are distilled or infused to develop a complex, aromatic flavor.

Heavy Cream: This is a thick, high-fat milk product. I used Prairie Farms Dairy Heavy Whipping Cream.

Lavender Syrup: This is a sweetener made with lavender buds, white sugar, and water, which are heated and infused into a syrup with a dry, floral flavor.

Honey Syrup: This is a sweetener made with honey and water, which are heated and infused into a syrup with a sweet flavor.

Egg White: This is the clear portion of an egg that’s separated from the yolk and used to add frothy texture to cocktails.

Dried Lavender Buds: These are flower buds from the lavender plant that have been dried for their floral, slightly sweet flavor.

Brands I Used

• 🔗 AMASS Riverine Distilled Non-Alcoholic Spirit
• 🔗 Prairie Farms Premium Heavy Whipping Cream
• 🔗 Monin Premium Lavender Syrup
• 🔗 Monin Premium Honey Syrup
• 🔗 Frontier Co-op Organic Lavender Flowers

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface and used for catching spills, providing grip for glasses and tools, and keeping the workspace clean and organized.

Jigger: This is a small double-sided tool with different volume measurements on each side that’s used for accurately portioning ingredients.

Boston Shaker: This is a two-piece cocktail shaker made with a large metal tin and a second tin or mixing glass that’s used for shaking and chilling cocktail ingredients.

Hawthorne Strainer: This is a flat metal strainer with a handle and a coiled spring around the edge that’s used for straining shaken cocktails from a shaker while holding back ice and solids.

Coupe Glass: This is a stemmed glass with a shallow, wide bowl that’s used for serving shaken cocktails and sparkling drinks without ice.

Tools I Used

• 🔗 A Bar Above 18×12 Premium Bar Mat
• 🔗 A Bar Above Stainless Steel Japanese Jigger
• 🔗 A Bar Above Stainless Steel Boston Shaker
• 🔗 A Bar Above Stainless Steel Hawthorne Strainer

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Pale white color

• Aroma: Lavender and cream

• Taste: Thick cream with strong honey and botanical notes

• Finish: Hints of lavender

Kendall’s Take: “I wasn’t sure what to expect of a flower and honey-sweetened cream drink, but it was surprisingly tasty! I tend to steer clear of dairy-heavy cocktails, so I don’t know that I’d whip it up again for that reason, but if you like to indulge in a thick dessert drink, this is a great one for springtime. The lavender is barely there, making the honey the prominent flavor. The Lavender Honey Cream is a totally unique recipe that you’ll have to try for yourself to get its full floral effect.”

Recipe

This cocktail recipe was found in the publication Liquor.com.