Mountain Rose Herbs Blog

Lavender-Yarrow Oxymel + Special Occasion Mocktail

Written by Amanda Crooke ~ Guest Herbalist | May 20, 2025


Herbal oxymels are a staple ingredient in my kitchen. I often teach mocktail-making classes, where I share the many ways you can create tasty vinegar-based ingredients to make complex zero-proof drinks.. When I introduce students to oxymels, I pass around samples made of apple cider vinegar and honey. Students are amazed at how delicious they are – I hear lots of “mmm!” and “wow!” as they sip. But then I bring out my secret treasure, the grand reveal: a white wine vinegar and sugar oxymel. Students are shocked at how exquisite the flavor is. They ask for more. The bottle quickly disappears…

I don’t remember what initially inspired me to make an oxymel with white wine vinegar, but as soon as I did, it became what I think of as the most delicious of all the oxymels; the fancy one for special occasions; the one that everyone will reach for first. 

White wine vinegar is more mild and fruity than the others. It has citrus and floral tasting notes, which pair well with herbal flowers. My favorite herbs to pair with it are rose, chamomile, lavender, rose geranium, and white yarrow. These herbs are all cooling and bitter. There’s something about the white wine vinegar that elevates these flavors into a syrup that is truly special.

I was delighted when Mountain Rose Herbs recently released a line of vinegars, including white wine vinegar. White wine vinegar can be quite pungent and sharp; I found Mountain Rose’s vinegar to be more mild and fruity. I could even pick up hints of the grapes. 

White wine vinegar and sugar oxymels are definitely a treat: a lot of sugar is required to balance the vinegar flavor. This it is a syrup well-suited for an occasion such as a bridal shower, elegant brunch, or a wedding. 

White wine oxymels are exquisite with champagne, but can also be used with bubbly water to mimic champagne without the alcohol. Serving in a champagne flute will immediately lend elegance and a sense of occasion to the drink.  

I hope you enjoy this fancy mocktail as much as I do!

 

White Vinegar Oxymel with Lavender and Yarrow

Makes about 4 ounces. 

Ingredients

Directions

  1. Add herbs to a pint jar. 
  2. Pour in white wine vinegar.
  3. Add sugar and stir well.
  4. Cap with a non-reactive lid and shake. Shake frequently in the first 24 hours, then shake daily for 3-14 days. 
  5. Strain after at least 3 days, but no later than two weeks.
  6. Strain into a jar or bottle.
  7. Label.

This oxymel can be stored at room temperature for up to six months. 

Pro Tips

  • You can replace the sugar with alternative sweeteners like honey, maple syrup, agave, coconut sugar, brown rice syrup, but it will change the flavor of finished product.
  • With white wine vinegar I usually use more sugar than other vinegar bases. 
  • Be sure to leave space at the top of the jar so that the mixture sloshes thoroughly when you shake it. The sugar requires a fair amount of shaking to dissolve. Transfer to a larger jar if you need to.  
  • If using fresh herbs, use 2 Tbsp. lavender and 2 Tbsp. white yarrow. 
  • I like this stainless steel strainer with a funnel for this project. (really, all kitchen projects).


Herbal Rimming Sugar

Herbal sugar is a fancy garnish that is so simple to make. My favorite herbs to use for herbal sugar are rose, lavender, peppermint, chamomile, and lemon balm. For this recipe, we’ll use lavender, but rose petals would be lovely, too.

Ingredients

Directions

  • Add ingredients to food processor. 
  • Blend until combined.
  • Store in an airtight jar. 

Notes

  • Your herbal sugar can be stored at room temperature for one year. 
  • Blend until herbs are combined with sugar, but still slightly coarse. You don’t want a fine powder.
  • If your sugar hardens in storage, put it back in the food processor and blend with a bit more sugar. 

 

Lavender-White Yarrow Mocktail

Makes 1 serving.

Ingredients

  • Herbal Rimming Sugar (optional)
  • 1 oz. tonic water
  • 2 oz. club soda
  • 1-2 Tbsp. lavender-white yarrow oxymel
  • Sprig of fresh lavender for garnish

Directions

  1. Put about ¼ cup of the herbal sugar on a small plate.
  2. Moisten the rim of a champagne flute with water.
  3. Twist the rim of the glass in the herbal sugar until it’s coated.
  4. Add tonic water and club soda.
  5. Stir in the oxymel. 
  6. Garnish with a sprig of lavender.
To make  this a champagne cocktail, replace the tonic water and club soda with champagne. 




Want to learn more from Amanda Crooke?

You Can Find Her Herbal Class Offerings at Locust Light Farm!



You may also enjoy:

 
View full post