I made my first batch of lavender simple syrup last week and my only regret is not having done it sooner. It’s perfect for summer and an easy, delicious addition to iced coffee, lemonade and of course, cocktails.

This recipe calls for a single-serving margarita, shaking the ingredients together with cracked ice in a cocktail shaker to chill and dilute a bit. If you’re making this for a group, skip the cocktail shaker step and mix tequila, Cointreau, lime juice and lavender simple syrup in a pitcher.

Lavender Margarita
lavender salt, for rimming the glass*
1 ½ ounces tequila (100% agave)
1 ounce Cointreau
1 ounce lime juice, freshly squeezed (1 lime)
½ - 1 ounce lavender simple syrup**
ice, cracked or otherwise

Find your favorite rocks glass or any kind of small tumbler. Wet the rim with water (or lime juice) then salt the rim by dipping it into a small bowl of lavender salt. Fill the glass with ice and set aside.

Place tequila, Cointreau, lime juice and lavender simple syrup in cocktail shaker. Add ice until the shaker is half full. Shake for 30 seconds. Strain into prepared glass and ENJOY!

*Lavender Salt
½ course sea salt
1 tablespoon dried lavender buds
1/8 teaspoon cayenne pepper

Add sea salt, lavender buds and cayenne pepper to a small canning jar. Twist on the lid and shake together until everything is well integrated. This will make more than is needed for a single-serving margarita so save the rest for another occasion. Try it sprinkled on grilled vegetables (hello asparagus!) or in potato salad.

**Lavender Simple Syrup
1 ½ cups water
1 ½ cups sugar (demerara or granulated)
1 tablespoon dried lavender buds (If you’re using fresh lavender, triple the lavender)

Bring water, sugar and lavender buds to a boil over medium-high heat. Once the boil begins to roll, reduce the heat to low and simmer for 5 minutes. Remove from heat, cover, and let steep for an additional 10 minutes. Strain out the lavender buds and store in an airtight container, refrigerated for up to one week.