Skip to content
Lavender Mule in a collins glass with lime wheel and fresh lavender sprig (AI-generated image)
AI-generated image
herbalspicycitrus

Lavender Mule

A still, spiced take on the mule: vodka and lemon shaken with homemade lavender syrup and a warming ginger tea instead of ginger beer. Floral, gingery and gently clove-scented.

Time
5 min
Difficulty
Medium
Method
Shaken
Glass
Collins glass

Ingredients

Servings

Amounts below make 1 serving.

Garnish: Lime wheel (1 slice), Fresh lavender sprig (1 sprig)

How to make it

  1. 1

    Add vodka, lemon juice, lavender syrup and ginger tea to a shaker filled with ice.

  2. 2

    Shake for 12–15 seconds until well chilled.

  3. 3

    Strain into a Collins or highball glass over fresh ice.

  4. 4

    Garnish with a lime wheel, and a lavender sprig if you have one.

Swap it: Short on time? Skip the ginger tea and top with ginger beer for a fizzy version.

Make ahead

Lavender spice syrup

Bar batch

  • 2 tsp whole allspice
  • 1 tsp whole cloves
  • 3–5 cinnamon sticks (about ½ oz / 14 g)
  • 2 quarts water
  • 1 cup dried culinary lavender (about 1 oz / 28 g)
  • 2 quarts raw sugar

Home batch (⅛ size, rounded)

  • ¼ tsp whole allspice
  • ⅛ tsp whole cloves (3–4 cloves)
  • ½ cinnamon stick
  • 1 cup water
  • 2 tbsp dried culinary lavender
  • 1 cup raw sugar
  1. Toast the allspice, cloves and cinnamon in a pot over medium heat for 2–3 minutes until fragrant.
  2. Add the water and simmer for 5 minutes.
  3. Add the lavender and simmer on low for another 15 minutes.
  4. Add the sugar and stir until fully dissolved.
  5. Take off the heat, let cool, then strain out the solids.

Keeps 2–3 weeks in the fridge.

Make ahead

Spiced ginger tea

Bar batch

  • 2 lb fresh ginger, juiced (keep the pulp)
  • 2½ tsp whole allspice
  • 2 tsp whole cloves
  • 3–5 cinnamon sticks (about ½ oz / 14 g)
  • 6 quarts water
  • 2 cups fresh lemon peel

Home batch (1⁄12 size, rounded)

  • About 2½ oz (75 g) fresh ginger, juiced (keep the pulp)
  • ¼ tsp whole allspice
  • 4–5 whole cloves
  • A small piece of cinnamon stick
  • 2 cups water
  • Peel of 1 lemon (about 2½ tbsp)
  1. Juice the ginger and keep the leftover pulp.
  2. Toast the allspice, cloves and cinnamon in a pot over medium heat for 2–3 minutes until fragrant.
  3. Add the water and simmer for 5 minutes, then add the lemon peel.
  4. Simmer about 15 minutes more, until the water tastes of the spices.
  5. Stir in the ginger pulp and take off the heat. Let cool, then add the ginger juice.
  6. Strain, squeezing the solids to get out as much tea as you can.

Keeps 2–3 weeks in the fridge.

Bar gear

Equipment for this drink

Tools you'll need

  • Cocktail shakerChills, mixes and dilutes shaken drinks in about 12 seconds. A two-piece Boston shaker is the bartender standard.
  • JiggerA double-sided measure so every drink comes out the same. Look for one marked in ½ and ¼ oz.
  • Hawthorne strainerThe spring-edged strainer that holds back ice when you pour from a shaker.
  • Citrus pressSqueezes fresh lemon and lime fast — fresh juice is the biggest upgrade you can make.

Recommended glassware

  • Collins glassA slightly taller, narrower highball for Collins-style drinks and coolers.

No shaker? A clean jar with a tight lid works. Build your home bar →

Recipe source: Liquor.com — Lavender Mule. Quantities and basic method are factual. Description and steps are original Mixistry copy. Last updated 2026-10-11.

Contains alcohol. For adults of legal drinking age — please enjoy responsibly.

You might also like

Related drinks