Lavender Julep

Preparation info

    • Difficulty


Appears in

The Scented Kitchen: Cooking with Flowers

The Scented Kitchen

By Frances Bissell

Published 2012

  • About

I make this with bourbon, following the method for the classic mint julep, but it is also very good with export-strength Plymouth gin, although it then ceases to be a julep. It is, of course, best if the bottle of bourbon or other spirit is kept in the freezer.


  • 1 very fresh, long, sturdy lavender stalk
  • 1 tablespoon sugar
  • 1 measure water


Put the lavender stalk in the tumbler, head down and muddle or crush it with the sugar, adding the water as you do so. Fill the tumbler with ice and pour the bourbon over the top. Use the stalk to stir it with the ice, then top with a sprig of lavender and serve.