Cocktail

1. Find your favorite rocks glass or any kind of small tumbler.
2. Pulse a handful of roasted pistachios in a food processor until finely ground. Make sure to pulse, not grind, so that it doesn’t turn into butter. Mix in equal parts salt and transfer to a small bowl that is wider than the glass you’re using.
3. Wet the rim of your glass with water (or citrus juice) then salt the rim by dipping it into the small bowl of ground pistachios and salt. Fill the glass with ice and set aside.
4. Place tequila, Cointreau, lime juice, lemon juice, and lavender simple syrup in cocktail shaker. Add ice until the shaker is half full. Shake for 30 seconds. Strain into prepared glass and enjoy.

Simple Syrup

1. Bring water, sugar and lavender buds to a boil over medium-high heat. Once the boil begins to roll, reduce the heat to low and simmer for 5 minutes. Remove from heat, cover, and let steep for an additional 10 minutes. Strain out the lavender buds and store in an airtight container, refrigerated for up to one week.