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Lavender Spritz

Meaghan Levy’s lovely Lavender Spritz. (Photo credit: Doug Young)

Food and beverage director Meaghan Levy is the creative culinary brain behind the crush-worthy cocktail list at Canoe Place Inn’s Good Ground Tavern—and we’re pretty sure her Lavender Spritz will be the most in-demand sip of the season. Not only is it stunning to behold, but its gentle, floral aromatics and vivacious vibrant hue bring the best of the summer right to your glass. 

“I love a French 75. It’s one of my favorite cocktails. The Lavender Spritz is a riff on that,” said Levy. 

She based her concept for Good Ground’s drink menu on classics with a twist, with an eye toward complementing the hotel’s garden by the sea vibe. Here, that manifests in the pop of color and aroma from both the lavender syrup (that bright purple hue comes from butterfly pea powder) and the spirit at the base of the drink, Singani 63. “It’s a Bolivian brandy made from the grape muscat of Alexandria. The grape gives it a really perfumy, aromatic quality.”

Head over to Good Ground Tavern and order one to sip on their pretty outdoor patio, or make it yourself for an at-home al fresco treat. “I think it’s such a refreshing and great drink for out here. It’s balanced and fresh, perfect day or night and very versatile — great on its own or with food, too.” 

Lavender Spritz

Prep Time 11 minutes
Cook Time 30 minutes
Serves 1 cocktail


  • 1 1/2 oz Singani 63
  • 3/4 oz fresh lemon juice
  • 1 oz lavender syrup
  • Sparkling Pointe brut sparkling wine
  • 1 lavender sprig

For the lavender syrup:

  • 1 qt sugar
  • 1 qt water
  • 1 cup lavender flowers
  • 1/2 cup dried butterfly pea powder


  • Pour the Singani 63, lemon juice and lavender syrup into an ice-filled cocktail shaker. Shake well for 10 seconds, or until well-chilled.
  • Strain into an ice-filled Burgundy glass, top with Sparkling Pointe brut-style sparkling wine and garnish with the lavender sprig. Cheers! 

To make the lavender syrup:

  • In a medium-size sauce pot, combine the water and sugar over medium heat. Cook for 10 minutes, stirring occasionally, until sugar is dissolved and liquid becomes syrupy.  
  • Remove from heat and stir in the lavender and butterfly pea powder. Allow to sit for 30 minutes to an hour.
  • Strain through a fine-mesh sieve, and pour into a sealable container and store in the refrigerator for up to two weeks.