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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. For a mocktail version of this drink, try Strykk Non-Alcoholic Not V*dka in place of the vodka.
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. For a dairy-free version of this drink, try Silk Dairy-Free Heavy Whipping Cream Alternative in place of the cream.
Lavender Syrup: This is a sweetener made with lavender, sugar, citric acid, and water. We used Floral Elixir Company Lavender Elixir because it has a fragrant floral flavor with blueberry undertones.
Honey Syrup: This is a sweetener made with honey and water. We made ours at home using Alex’s simple recipe.
Egg White: This is the clear liquid in an egg. We used fresh egg whites because they add a rich, silky smooth texture.
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. We used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Boston Shaker: This is used to shake ingredients. We 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. We used the A Bar Above Hawthorne Strainer.
Tasting Notes
The Lavender Honey Cream has slight aromas of lavender and a thick, heavy sip comprised of strong honey that is offset with floral and botanical notes, and it goes down smoothly while leaving behind more honey along with hints of lavender.
Our Opinion of This Cocktail Recipe: It’s hard not to enjoy a sweet, creamy dessert drink, but the Lavender Honey Cream was even better than we expected. We equally loved its mixture of honey and florals that together create a really unique flavor.
Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.
Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.
Alex’s Take: ⭐⭐⭐⭐
“This drink was surprisingly tasty, in my opinion. I wasn’t quite sure what to expect with a template that seems to be derived from a Flip but with heavy cream and only egg white along with the other flavors. What I got was a strong, thick flavor that reminded me of drinking straight honey but offset by some notes of obvious lavender and other botanicals. While a very simple drink, it’s effective, and when it comes to dessert drinks, it would be a home run for a lot of palates.”—
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, as Alex mentions, making the honey the prominent flavor. This 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.
Add botanical spirit, heavy cream, lavender syrup, honey syrup, egg white, and cubed ice to a shaker.
Shake for 10-20 seconds.
Remove ice from shaker.
Dry shake for 5-10 more seconds to emulsify egg.
Strain into a cocktail glass.
Garnish with dried lavender buds.
Ingredients
Directions
Add botanical spirit, heavy cream, lavender syrup, honey syrup, egg white, and cubed ice to a shaker.
Shake for 10-20 seconds.
Remove ice from shaker.
Dry shake for 5-10 more seconds to emulsify egg.
Strain into a cocktail glass.
Garnish with dried lavender buds.
Make It a Mocktail: Use Strykk Non-Alcoholic Not V*dka in place of the vodka to try a booze-free version of this drink.
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More Spring Cocktails
If you like this spring-inspired cocktail recipe, here are a few others we’ve tried that you may enjoy:
Bellini: A sparkling wine cocktail made with peach nectar and a peach slice
The Cherry Blossom: A sake and gin cocktail made with maraschino liqueur, grenadine, triple sec, lemon juice, and a cherry
The Garden Rose (Variation): A tequila and sparkling wine cocktail made with elderflower liqueur, strawberry syrup, lemon juice, rose water, and a strawberry rose
Mountaintop Meadow: A vodka cocktail made with elderflower liqueur, simple syrup, lavender bitters, dry sparkling wine, a pineapple wedge, and mint
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