Lavender Arnold Palmer Cocktail

Hope you’re feeling rested and recharged after a short work week. It’s cloudy and rainy in Chicago today, but I’m not mad about it. I’m always a little more productive on gloomy days, I don’t know why.

Speaking of productive…I found another use for my *famous* Lavender Simple Syrup. And it’s a winner.

This Lavender Arnold Palmer Cocktail is the perfect summer-to-fall transition beverage. We’ve got some sweet, floral flavors mixed with the coziness of tea and bourbon. If you’re sad about summer coming to an end (like me), I guarantee this cocktail will cheer you up.

It’s made with the bourbon of your choice, iced tea (homemade if you’d like), fresh lemon juice and a bit of lavender simple syrup for some extra pizzazz. I used my homemade lavender simple syrup recipe which really is very simple, but a store-bought version will work wonderfully (like this one from Amazon).

I also used my favorite mini ice cubes just because I love them, but to be honest any ice will do.

Lavender Arnold Palmer Cocktail

Recipe makes one cocktail.

AuthorAlexCategoryCocktailsDifficultyBeginner

This Lavender Arnold Palmer cocktail is made with bourbon, iced tea, fresh lemon juice and lavender simple syrup. It's an easy and refreshing cocktail.

Yields1 Serving
Total Time6 mins

 2 oz bourbon
 2 oz iced tea
 1 oz fresh lemon juice
 1 oz lavender simple syrup (homemade or store-bought)

1

Fill your cocktail glass with ice.

2

Pour bourbon, iced tea, lemon juice and simple syrup over ice. Stir to combine.

Ingredients

 2 oz bourbon
 2 oz iced tea
 1 oz fresh lemon juice
 1 oz lavender simple syrup (homemade or store-bought)

Directions

1

Fill your cocktail glass with ice.

2

Pour bourbon, iced tea, lemon juice and simple syrup over ice. Stir to combine.

Lavender Arnold Palmer Cocktail

Published by Alex

Food-loving, adventure-seeking, pun-enthusiast

2 thoughts on “Lavender Arnold Palmer Cocktail

  1. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, poet, quilter. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. Our family ran a small Vermont Bed and Breakfast Inn for 18 years, with our focus on local, organic produce. After many years of daily serving up of our local delicacies, cooking classes, and catering, we are now only open for special events, cooking classes, and book a number of rooms for musicians and artists. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, but now turn my attention to my cookbook and a cooking column for our county newspaper, and writing poetry as the spirit wills. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat meat or dairy, I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (I need to watch my own cholesterol so I rarely indulge as much as I love cheese!). I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me as well as the youngers in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to read. I enjoy taking an old recipe and giving it a modern spin, especially if I canmake it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's like a wonderful group of culinary penpals!
    Dorothy's New Vintage Kitchen says:

    Lavender syrup is one of the great flavors of the world!

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