This floral, low-proof cocktail comes from Tofino Distilling and is a cool refresher on a hot day.

• 1 oz absinthe
• 2.5 oz fresh squeezed lemon juice
• 5 oz lavender syrup
• 5 oz still water

Stir the ingredients together in a mixing glass, then divide between two Collins glasses and fill them with ice. Garnish with a sprig of lavender or other edible flower. Serves 2.

Note: To make a lavender simple syrup, place 1 cup granulated sugar, 1 cup water and 1 Tbsp food-safe lavender blossoms in a small pot and bring to a boil over medium-high heat, stirring constantly. Simmer for 1 minute. Remove from heat and let syrup steep about 30 minutes. Strain, cool completely and pour into a sterilized jar.