Lavender Incognito

A frothy Lavender Incognito cocktail, with a lavender garnish.

I used to go to a bar in Tacoma called Hilltop Kitchen, with coworkers, and it was my first real favorite place in Tacoma. The lavender cocktail (and the truffle popcorn) were enduring favorites. Unfortunately for me, this bar closed much too soon, but the idea lived on in my mind. When Elizabeth came to visit me in Tacoma (laundry time, collecting mail, etc), I wanted to make something special.

I don’t claim that this is the original Hilltop lavender cocktail, but it brought back fond memories for me, and was an immediate, and enthusiastic, favorite for both of us!


  • 6 oz. Gin

  • 1 Egg white

  • 2 oz. Lemon juice (fresh squeezed – approx 4 lemons)

  • 2 oz. Lavender simple syrup

  • Lavender Simple Syrup
  • Lavender flowers (white preferred – purple are fine too)

  • 1 c. sugar

  • 1 c. water

  • Garnish
  • Lavender springs


  • Boil lavender flowers, sugar and water (plan ahead to it has time to cool in the fridge). Stir until sugar is mixed; remove from heat and chill.
  • Add gin, lemon juice, egg white, and simple syrup to blender; blend for at least 20 seconds. (This can be done by hand in the shaker, but will require vigorous shaking for a minute or more. Not wanting to end up with slimy egg whites, I trusted the blender more. I’ve heard this called a “dry shake” because it doesn’t include the ice).
  • Transfer the liquid mixture to a cocktail shaker with ice; shake until satisfied and pour over ice in an old-fashioned glass.
  • Garnish with a spring (or more) of lavender – cheers!
Enjoyed on July 11

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