COCONUT LAVENDER LEMONADE
2 oz. Hard Truth Toasted Coconut Rum
2 oz. Lavender and butterfly pea simple syrup
2 oz. Lemon juice
Water, to top
Lavender sprig and lemon slice, to garnish
1. Add Hard Truth Toasted Coconut Rum, lemon juice, and simple syrup to Mason jar glass.
2. Top with ice, then water.
3. Drop lavender sprig into drink and place lemon on glass rim to garnish.
*LAVENDER PEA SIMPLE SYRUP
Heat 1½ c. water until boiling, then add 1½ c. sugar and 1 oz. dried lavender, and let steep for 30 minutes on low heat. After 30 minutes, remove from heat and strain until free of debris. Add butterfly pea powder, and stir before transferring to a sealable serving vessel. Syrup can be stored in a refrigerator for up to one week.