Lavender Hill Cob

By Rosie Schaap

Published May 28, 2016

  • Davide Luciano for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Gozde Eker.
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Rating
4(82)
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Though it may seem demure, lavender should be handled with a delicate touch in drinks lest it overpower other ingredients. Here, gently deployed, it lends its gorgeous floral flavor and aroma to a tall, icy and refreshing cobbler. A small measure of crème de violette deepens the floral nature of this drink and adds a faint purplish haze. (The name honors the brilliant Ealing Studios comedy, "The Lavender Hill Mob," starring Alec Guinness).

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Ingredients

Yield:1 drink

  • 2 fresh lavender sprigs

  • 1 small lemon wedge

  • ½ oz. simple syrup

  • 2 oz. gin

  • ¼ oz. crème de violette

  • Soda water to top

  • Edible flowers to garnish

Ingredient Substitution Guide

Preparation

  1. Step 1

    Muddle lavender and lemon with simple syrup in a highball glass. Add gin and crème de violette and stir. Fill glass with crushed ice. Top with soda water. Garnish with flowers.

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Ratings

4 out of 5
82 user ratings
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Comments

CO

I modified this. Used lemon zest instead of a wedge and substituted homemade lavender syrup for the simple syrup and lavender leaves. I also used nonalcoholic gin and substituted a homemade butterfly pea flower tea for the crème de violette as we don’t drink. Topped with tonic water and the beautiful garnishes. It was a hit!

Julia

Sounds wonderful. How much gin?

Emily Weinstein, Cooking Editor

2 ounces gin. Apologies for that omission —it should show up in the ingredients list now.

RNB

Almost like an aviation (made my favorite way, with gin and no cherry) with lavender! What a treat!!!

NYTReader

Inspired by this, I added 1/2 oz Crème de Violette, 3 oz Prosecco, 3 oz Elderflower tonic, 1/4 oz lemon juice, a round slice of lemon, lavender and flower petals.

CO

I modified this. Used lemon zest instead of a wedge and substituted homemade lavender syrup for the simple syrup and lavender leaves. I also used nonalcoholic gin and substituted a homemade butterfly pea flower tea for the crème de violette as we don’t drink. Topped with tonic water and the beautiful garnishes. It was a hit!

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