Lavender Honey Fizz
Lavender syrup, honey, and sparkling water — lavender defining Provence's aromatic identity since ancient Rome, its name from Latin lavare (to wash).
- 1 ozlavender syrup
- ¾ ozlemon juice(fresh)
- ½ ozhoney syrup(1:1)
- 4 ozsparkling water(chilled)
- dried lavender sprig, lemon twistgarnish
- 1Add lavender syrup, lemon juice, and honey syrup to highball
- 2Fill with ice
- 3Top with sparkling water
- 4Stir gently once
- 5Garnish with dried lavender sprig and lemon twist
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Lavender Honey Fizz combines lavender's long culinary and medicinal heritage with the ancient sweetener of honey in a contemporary carbonated mocktail format. Lavender (Lavandula angustifolia), native to the Mediterranean region, has been used in cooking, perfume, and medicine since ancient Rome — Roman legions added it to bathing water, and the name derives from the Latin lavare (to wash). Lavender's culinary use is particularly associated with Provence in southern France, where lavender fields define the region's visual and aromatic identity and where lavender honey, lavender syrup, and herbes de Provence incorporate the flower into virtually every aspect of cooking. Honey lavender combinations became fashionable in American artisanal coffee shops and bakeries in the 2000s, and the sparkling water format transformed this pairing into a year-round craft mocktail.
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