Instructions

1. In a cocktail shaker with cubed ice, combine rum, pink grapefruit juice, Lavender Syrup and lemon juice. Shake vigorously and fine strain into Collins glass then top with soda water. Fill glass with cubed ice. Garnish with fresh fig and/or grapefruit zest ribbon.
2. * For Lavender Syrup, in a saucepan, dissolve 1 cup (125 ml) of sugar in 1 cup (125 ml) boiling water, then add 2 tbsp (30 ml) lavender flowers (fresh or dry) to syrup, cover and steep for 10 minutes. Fine strain Lavender Syrup and allow to cool before using. Store in refrigerator for up to 1 week. Makes 1½ cups (375 ml).