Cocktail Builder
Tips, tricks, and advice for mastering mixology.
July Cocktail of the Month: Eau de Lavender

Independence Day, National Hot Dog Day, National Ice Cream Day — there’s a lot to celebrate in the month of July. But if you know anything about us, you know that our favorite holiday is all about the booze. That’s right, come July 24th we’ll be celebrating one of summer’s most popular spirits with National Tequila Day. If we’re being honest, we don’t know anything about the history of this holiday. Other than a Facebook page that dates back only as far as 2012, there’s not much info on when the celebration started or why July 24th was chosen as the day. We kind of have to believe that a few friends got far too drunk on tequila one late July night and proclaimed it a national holiday. And you know what? We have absolutely no problem with that. We’ll use any excuse to craft a good cocktail, so in honor of National Tequila Day we went in search of the perfect libation to name our July Cocktail of the Month — and you better believe we found it. Thanks to our friends at Patron, we bring you a concoction that highlights both tequila and lavender, one of summer’s most vibrant and appealing plants. The classic trinity of egg white, honey, and lemon comes alive against the backbone of the tequila and lavender, creating a cocktail that’s smooth and sexy — at once bitter, sweet, floral, frothy, and tart. There’s no denying it’s summer in a glass and we’ll be drinking it all month long.  EAU DE LAVENDER Ingredients 1 1/2 ounces Patron Silver 3/4 ounce fresh lemon juice 3/4 ounce honey syrup* 1 egg white 1 dash lavender bitters Fresh lavender, for garnish Directions Add the tequila, lemon juice, syrup, egg white, and bitters into a cocktail shaker. Shake thoroughly first without ice and then add ice and shake again to emulsify the egg white. Strain into a coupe glass and garnish with a fresh sprig of lavender. *To make the honey syrup, mix together 1/2 cup honey and 1/2 cup water in a small saucepan over medium heat. Stir until blended, strain into a jar, and seal tightly with the lid. The syrup will keep in the refrigerator for up to a month.