Lavender Hill Cob

By Rosie Schaap

Lavender Hill Cob
Davide Luciano for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Gozde Eker.
Rating
4(79)
Comments
Read comments

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).

Featured in: Flowers in Your Glass

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:1 drink
  • 2fresh lavender sprigs
  • 1small lemon wedge
  • ½oz. simple syrup
  • 2oz. gin
  • ¼oz. crème de violette
  • Soda water to top
  • Edible flowers to garnish
Ingredient Substitution Guide
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

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.

Ratings

4 out of 5
79 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

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.

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!

RudisHuman

I've been making something similar to this, a riff on the standard Gin & Tonic, with Empress 1908 gin. This gin's purple from the butterfly pea flower and can turn pretty shades of pink too depending on the additions to the drink. Easier, prettier, tastier and more practical than trying to find uses for the remainder of the Violette bottle. Just sub the gin here for Empress and skip the Violette. Enjoy!

Courtney

Lovely. Can’t always find find fresh lavender, so sometimes we’ve muddled a little bit of dried lavender instead.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.