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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 rye, pear, rose, chamomile, lemon verbena, lavender, coriander, citrus peel, and alcohol.
Heavy Cream: This is a thick, high-fat milk product. We used use half & half instead of heavy cream because it’s lower in calories.
Lavender Syrup: This is a sweetener made with lavender, sugar, citric acid, and water. I used Floral Elixir Company Lavender Elixir.
Honey Syrup: This is a sweetener made with honey and water. I made mine using this stovetop recipe.
Egg White: This is the clear liquid in an egg. I used fresh egg whites.
Dried Lavender Buds: This is the dried flower bud of a lavender plant.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Boston Shaker: This is used to shake ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.
Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. I used the A Bar Above Hawthorne Strainer.
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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 Rating: ⭐⭐⭐⭐
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 adapted from Liquor.com, an online beverage publication.
Lavender Honey Cream
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.
Ingredients
Method
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Add botanical spirit, heavy cream, lavender syrup, honey syrup, egg white, and cubed ice to a shaker.
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Shake for 10-20 seconds.
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Remove ice from shaker.
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Dry shake for 5-10 more seconds to emulsify egg.
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Strain into a cocktail glass.
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Garnish with dried lavender buds.
