Yvette Collins Recipe

By
Autumn Giles
Autumn Giles
Autumn Giles wrote Beyond Canning in 2016 and has been creating recipes for preserving, cocktails, and desserts for over a decade, all gluten-free.
Learn about Serious Eats' Editorial Process
Updated September 12, 2020
Yvette Collins lavender gin cocktail
Autumn Giles

Homemade lavender simple syrup rounds out this floral variation on a Tom Collins. Dried lavender buds are available at farmers' markets and online.

Recipe Details

Yvette Collins Recipe

Active 10 mins
Total 40 mins
Serves 1 serving

Ingredients

  • For the Lavender Simple Syrup:
  • 1 cup sugar
  • 1 cup water
  • 1/4 cup dried lavender buds
  • For the Yvette Collins:
  • 1 1/2 ounces gin (such as Beefeater)
  • 1 ounce freshly squeezed juice from 1 lemon
  • 1/2 ounce Crème Yvette
  • 1/2 ounce lavender simple syrup
  • 2 ounces chilled seltzer

Directions

  1. For the Lavender Simple Syrup: Combine sugar and water in a small saucepan over high heat. Bring to a boil, stirring until sugar dissolves. Once mixture boils, remove from heat and stir in lavender buds. Cover and let steep for 30 minutes. After 30 minutes, strain through a fine mesh sieve, pressing buds with back of a spatula to extract the most possible flavor. Let cool to room temperature and refrigerate up to 1 week.

  2. For the Yvette Collins: Pour gin, lemon juice, Crème Yvette, and simple syrup in a Collins glass and stir to combine. Fill glass with ice, top with seltzer, and serve.

This Recipe Appears In

More Serious Eats Recipes