Cocktail Roundup: Lavender Blooms in L.A.

On today’s cocktail trend report, lavender, lending a floral complexity to libations throughout the City of Angels. Did you know lavender is in the mint family?

Restaurants throughout SoCal have introduced special cocktails with a floral twist.

FIG & OLIVE (L.A., Newport Beach) captures the essence of Provence so it’s no surprise the bar menu includes the Provence Margarita, which pairs tequila, lime juice and Triple Sec with lavender bitters.


Plan Check Kitchen + Bar (L.A.) adds lavender to the Dixie-inspired Kentucky Bubble Bath, which combines Buffalo Trace Bourbon, cynar lemon, and agave syrup with lavender water.


BOA_Fuzzy Shrub

The top-notch mixology team at BOA Steakhouse (WeHo) helmed by Josh Renfree, a Revere Favorite, is shaking Oxley gin with peach shrub, lavender, and lemon in the new Fuzzy Shrub.


Firefly (Studio City) brings the lavender trend to the Valley with Bubbly Blossoms, pairing Prosecco with Pavan orange blossom liqueur and you’ve got it, lavender!

Steps from the beach, Terrazza at Casa del Mar (Santa Monica) is pairing Knob’s Creek rye whiskey with sweet vermouth, lemon juice, and lavender syrup in the Treuse.

Prefer to try your hand at a lavender libation closer to home? Revere brings you a pair of recipes, courtesy of Terrazza and Plan Check.


Treuse (Courtesy of Terrazza at Casa del Mar)



  • 1.5 oz Tequila Ocho Blanco
  • .5 oz fresh lemon juice
  • .5 oz Monin lavender syrup
  • .5 oz green chartreuse



Place all ingredients in a bar shaker with 4 large ice cubes and shake vigorously for a minute.  Strain chilled ingredients into a chilled stemmed martini glass and serve with a twisted orange peel as garnish.


Kentucky Bubble Bath (Courtesy of Plan Check Kitchen + Bar)



  • 2 oz. Rye
  • 3/4 fresh lemon juice
  • 3/4 agave syrup (1:1 ratio of agave to water)
  • 3/4 oz. Cynar
  • 1 oz. Lavender water (see recipe below)


Lavender Water: 

Lavender water: boil three cups of water and add 1/2 cup dried French lavender and let it sit overnight.


Add ingredients to a Boston shaker with ice. Shake and strain into a Collins glass filled with ice. Garnish with a sprig of fresh English Lavender.


Fuzzy Shrub (Courtesy of BOA Steakhouse)


1.5 ounces gin

3/4 ounce lavender syrup

3/4 ounce fresh lemon juice

1/2 ounce peach shrub 

Fresh lavendar flower for garnish


Combine ingredients in cocktail tin, add ice, chill and strain into a chilled cocktail or martini glass. Garnish with lavender flower.


Homemade Lavender Syrup:


8 ounces sugar

8 ounces hot water

Ten lavender buds (removes stems)


Bring water to a near boil. Pour 8 ounces hot water into a liquid measuring cup. Add lavender flowers and sugar. Stir until sugar has completely dissolved into the water until clear. Pour through a strainer to remove lavender solids. Store in a closed container and refrigerate.


Homemade Peach shrub:


1.5 cups peaches, pitted and chopped

3/4 cup sugar

3/4 cup apple cider vinegar


Muddle sugar and peaches in a bowl, then cover tightly and let sit for 24 to 48 hours. Add the vinegar and cover for another 48 hours. Strain into a clean container with a mesh sieve and discard the fruit. Cover and store in fridge.

Comments are closed.