1. To prepare the lavender simple syrup, bruise 1/4 cup dried lavender in a plastic bag with a rolling pin. Bring 1 cup sugar and 1 cup water to a boil. Stir until sugar is dissolved. Add lavender and simmer for 5-10 minutes. Cool slightly, then blend until smooth. Refrigerate overnight; strain into a bottle. The mixture will keep for 4 weeks in the refrigerator.
2. Muddle raspberries, blueberries, blackberries, strawberry, lime juice, and 1 ounce of lavender simple syrup.
3. Combine fruit mixture, vodka, and elderflower liqueur in a drink shaker with ice. Shake to combine.
4. Strain, and serve in a Collins glass over ice, topped with a splash of soda. Garnish with mint leaves.

Recipe by Bartender Tanya Bennitt, Bistro 19.
Photograph by Michael Fornataro / Styling by Samantha Casale