How to Make Ashlar’s Boozy Lavender-Honey Lemonade

Ashlar’s hot-weather refresher beautifully balances sweet and tart. Photograph by Scott Suchman

Never mind that Ashlar (116 S. Alfred St., Alexandria; 703-894-6345)—the new restaurant in Old Town’s prettily renovated Morrison House Hotel—focuses most of its menu on the Mid-Atlantic. The vibe in the dining room has the feel of a genial old-Savannah restaurant (minus the wisteria). It’s just the setting for the best glass of lemonade we’ve tasted in these parts—not too sweet, not too puckery, a little herbaceous, and lovely either alcohol-free or boozed up with vodka, gin, or white tequila. “I highly recommend it to the vodka-soda heads,” says the drink’s creator, Maria Concepcion.


(Serves 1)

1 ounce lavender-infused honey water*

1 ounce lemon juice

4 ounces water

1½ ounces vodka, gin, or white tequila (if using)

Fresh lavender or lemon slices for garnish


*For the lavender-infused honey water (enough for ten lemonades): In a pot, bring 1 cup water and 1 cup honey to a gentle boil. Remove the pot from the stove and add 1 bunch fresh or 1 teaspoon dried lavender. Let steep a half hour, then strain.

In a tall glass, combine the honey water, liquor (if using), and lemon juice. Top with water, then add ice. Garnish with lavender or lemon slices.

This article appears in our August 2016 issue of Washingtonian.

Ann Limpert
Executive Food Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Logan Circle.