lavender bubbly

March 30th, 2012

I’m going to be honest here—I’m not usually a fan of floral flavors because they so often they taste like perfume. Lately I’ve been experimenting with lavender and I have to say, it’s kind of winning me over. I think the key to a floral cocktail is balance. I don’t want to be overwhelmed with lavender, I want it to be an underlying flavor that just tickles your tastebuds. That’s exactly what this little number does. A simple pairing of lavender syrup, fresh lemon juice and sparkling wine creates a light cocktail that’s perfect for brunch or a little celebration. If you’ve been shying away from lavender, I think it’s time to give it another chance.

Have a great weekend friends!

Cheers! To trying new things, bubbly and tasty cocktails!

lavender bubbly
makes 1 cocktail

For the lavender syrup:
1/2 teaspoon dried lavender
1 cup sugar
1 cup water

For the cocktail:
1 ounce lavender syrup
1/2 ounce lemon
sparkling wine, like Cava or Champagne

1
To make the lavender syrup, combine the sugar, water and lavender in a small saucepan over medium-high heat. Bring to a boil, then reduce to a simmer, cooking for about 10 minutes. Remove from heat, let cool, then strain out the lavender. Keep in an air-tight container for up to 2 weeks in the refrigerator.

2
Pour the lavender syrup and lemon juice in a champagne glass. Top with a little sparkling wine, gently stir to combine syrup, juice and wine, then top with more sparkling wine. Enjoy!

Comments: 4 Total

  1. Stewart Putney

    March 30, 2012 at 3:26 pm

    I look forward to trying this. We have tons of lavender and sometimes run out of uses. We do make a lavender lemonade- so this should be a good extension. Thanks!

  2. Gretchen @ flowercityfoodie.com

    March 31, 2012 at 10:05 am

    My favorite local restaurant makes 2-4 specialty martinis per night, with the “menu” changing all the time. Awhile ago I tried their lavender martini and it was so incredible. Not too floral, just interesting. I’d love to try your version (since I also love sparkling wines), but it will have to wait awhile (I’m 6 months pregnant). Bookmarked for later!

  3. Jill~a SaucyCook

    April 9, 2012 at 12:38 pm

    Ok, so it is my good fortune that my blog is called SaucyCooks, not SaucyLIbations! I saw this recipe last week and could barely wait to try this. Since it was early in the morning and I had my eight year old grandson visiting I decided to hold off and wait until an “appropriate time” to prepare a cocktail.
    Anyhoo, I made the syrup but when I poured it into our champagne flutes it hardened like candy. The remainder is firmly affixed to the glass pitcher I poured it into. I had to beat the hell out of my strainer to get the lavender goo off the screen. What have I done wrong?
    P.S. My grandson loved sucking on the lavender candies from the bottom of our glasses (-;

  4. kelly

    April 10, 2012 at 2:08 pm

    Hi Jill!
    Whoa, I’m sorry to hear that the syrup hardened, that’s a bummer! Did you cook it longer than 10 minutes? The goal of the syrup is just to dissolve the sugar, so depending on what kind of sugar you use, you could presumably take it off the heat after 5 minutes. I’d just let the lavender infuse for a while (without the heat).

    Again, I’m sorry it didn’t work out!

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