Bright, simply, sparkly, a touch of floral flavor with a happy mix of sweet and sour, this simple kombucha cocktail screams of spring, and begs to be sipped through a straw.

I am 100% obsessed with lavender this Spring and have no idea why.

The clothing racks are full of blush pinks and gentle greys. Something I'm normally all about.

But pass the hydrangeas and I'm all kinds of week in the knees.

THAT PURPLE THO.

So after toting home more than a few purple plants from my last trip to Trader Joe's, cute aggression hit.

Know cute aggression? It's that feeling of wanting to squeeze a baby kitten so hard because it is sooo adorable. It's the desire to bite your baby for the sheer yumminess of it all. It's the aching obsession you get when you start down purpley hydrangeas and want to chew on every part of their pretty little petals.

See? Cute agression.

Rather than eating my newly purchased plants, I hit the cocktail cupboard, instead. What better way to drown out the pain of prettiness than with a shot or four of mommy sauce?

With violet and lavender and purple on the brain, the flavors were begging to be drunk within. So, out came the lavender kombucha from the fridge. Down came the creme de violette from the liqueur shelf. And pop went the vodka. Because: vodka.