This vodka-based cocktail from The Stock Room incorporates two different floral notes (lavender and hibiscus) for an exceptionally refreshing flavour profile. 

• 2 oz Absolut vodka

• 0.5 oz lavender syrup (note below)

• 1 oz lemon juice

• 3 to 4 oz Oddity Hibiscus Mint Kombucha

• Garnish: lavender or hibiscus flower or mint sprig

Place vodka, lavender syrup and lemon juice into a cocktail shaker with ice and shake well. Strain into a tall (highball) glass. Fill with ice and top with Oddity Hibiscus Mint Kombucha. Garnish can be anything from fresh to dried lavender, a hibiscus flower or a mint sprig. Serves 1.

Note: To make lavender syrup, bring 2 cups sugar and 2 cups water just to a boil. Reduce to a simmer and continue cooking, stirring frequently, until sugar is fully dissolved. Remove from heat and immediately add 25 g lavender buds. Steep for 20 minutes. Strain, then transfer syrup to a clean jar. Syrup will keep in refrigerator for up to 2 weeks. Makes 2 cups.