Well, here we are, four months since this project started and no significant signs of slowing, given we’re still in a global panini. Vaccinations are rolling out, thank god. But I think we still have a few more months of this series to come.

That may call for some aromatherapy.

Uh, in a drinkable format.

I love lavender. LOVE. I’ve got it in my essential oil diffuser, I spritz my pillows with a linen spray scented with it, I spray my face with a mixture of lavender and distilled water for a little pick-me-up. (I keep it in my fridge, even — so refreshing!) My current favourite perfume has a lavender undertone. Even my keyboard wrist rest, which is filled with flax, has been scented with the stuff.

I like the flavour as much as the scent. I’ve been making lavender shortbread for years (unexpectedly delicious with some cheeses, like a cave-aged Gruyere) and enjoy a good cup of tea that contains the little purple buds.

So, a couple of months ago, I decided to make a lavender-infused simple syrup and, since then, have used it for everything from Bourbon Sours to stirring it into my morning cup of tea.

And this is a really easy way to take a standard cocktail in new directions: by either infusing a simple syrup or even the liquor itself.

It’s a little easier to experiment with flavouring simple syrups — especially given you can do very small batches to see if you like the result without dedicating an entire bottle of expensive liquor to the endeavour. More delicate herbs, like basil and sage, do better infusing a simple syrup than hard liquor, but, really, you’re only limited by your taste preferences. Spices, fresh ginger, fruits and berries… anything goes.

Infusing liquor itself requires something a little sturdier. Think herbs like rosemary, citrus peel and botanicals or spices. (None of you will be surprised, I’m sure, to learn I threw a few tablespoons of dried, culinary grade lavender into a bottle of Gordon’s gin to let that steep.)

Then making a cocktail basically becomes a game of mix and match. As long as the proportions of liquor, lemon and syrup remain the same — as outlined in the recipe below — you should be mixing up a decent drink. The only thing to think about is how the liquor will match the simple syrup flavour. I’m not sure I’d be interested in cilantro and bourbon, for example. But cilantro with gin… oh, and some lime instead lemon? Yeah, I think there’s something to that idea.

A few things to keep in mind for the recipe: one, the colour of your lavender syrup will vary depending on the plant varietal, the colour of the buds and a host of other factors, so don’t expect it to come out purple. Mine was a sort of pinkish colour, while others I spotted online were more clear or even slightly green hued. Two, I’ve used Empress Gin, which gets its lovely purple hue from butterfly pea blossoms (which then goes pink with the addition of an acid, like lemon) to try to play up the colour in the cocktail. But most London dry gins will work here. Three, I’ve given a range of measurements for the lavender in the simple syrup recipe. I know I like the flavour, so I did the full two tablespoons, but you may want to start on the lower end and see how it tastes. A longer steep time will also affect the strength. As it cools, try a taste every so often and strain off the flowers when you’re happy with the flavour. Four, the egg white, as always, is optional. The drink will have a sharper flavour without it, but that’s not necessarily a bad thing.

Lavender Gin Sour

• 3 ounces gin
• 1 ounce freshly squeezed lemon juice
• 1 ounce lavender simple syrup — see recipe below
• 1 egg white, optional

To a cocktail shaker, add the gin, lemon juice and lavender simple syrup. Shake without ice until the white is frothy. Add the ice cubes and shake again until the drink is chilled.

Strain into a chilled cocktail glass.

The egg white is optional, of course. If not using, skip the dry shake and just add all the ingredients, along with ice, to the shaker and then shake until well chilled.

Lavender Simple Syrup

• 1 cup sugar
• 1 cup water
• 2 tablespoons lavender blossoms — culinary grade

Combine the sugar, water and lavender (amount depending on how much lavender flavour you want) in a small pot and warm over medium-low heat, stirring occasionally, until the sugar has dissolved. Turn off heat and let the simple syrup steep as it cools. The lavender flavour will deepen depending on the steep time. Strain the flowers and transfer the simple syrup to a jar or bottle. Store in the fridge.

This recipe is easily halved, if you don’t want a full cup of syrup.