INFUSION: In a sealed container combine 1 tablespoon dried lavender and 1 cup gin. Let sit for 3 hours, shaking occasionally. Strain through a fine mesh sieve lined with cheesecloth or a nut milk bag. Store in the fridge.
HONEY SYRUP: Combine 1 cup honey with ½ cup hot water in a container with a tight lid. Shake until the honey is completely dissolved. Store in the fridge.
Into a cocktail shaker combine infusion, honey syrup and ice. Shake vigorously for 15 seconds. Strain into a chilled coupe glass. Garnish with a sprig of fresh lavender.