Lavender Bliss Recipe

Combine sugar and water in a small saucepan over medium heat. Stir until sugar dissolves and liquid comes to a gentle simmer.

Add dried lavender buds, reduce heat to low and simmer gently for 3 minutes. Remove from heat and let steep for 15 minutes off the heat.

Strain the syrup through a fine mesh sieve or cheesecloth into a clean jar, pressing on solids to extract flavor. Cool completely. Store refrigerated up to 2 weeks.

Muddle

In a cocktail shaker, place 4 fresh basil leaves and 15 ml lavender simple syrup. Gently muddle once or twice to release basil aroma — avoid pulverizing so the liquor doesn't get bitter.

Add 60 ml Tarsier Oriental Pink Gin, 15 ml Lillet Blanc and 15 ml fresh lemon juice to the shaker.

Dry shake (no ice) vigorously for 10–15 seconds to integrate and aerate the mixture, especially helpful if using egg white later in the foam stage.

Add ice to the shaker and shake vigorously for 12–15 seconds until well chilled.

Double strain into a chilled coupe glass (use a Hawthorne strainer plus a fine mesh strainer) to remove basil bits and any ice shards.

Chill a small mixing bowl and the sparkling wine. In the bowl or a tall container, combine 1 egg white, 15 ml cold water and 5 g caster sugar.

Using an electric hand whisk or small immersion blender, whisk the mixture until it becomes frothy and starts to hold soft peaks (about 30–60 seconds).

Slowly pour in 60 ml chilled sparkling wine while whisking gently to incorporate and build a light, stable foam. Stop when you have a glossy, cappuccino-like foam. If you prefer no raw egg, use 30 ml aquafaba instead of egg white and proceed the same way.

Spoon or gently pour a generous layer of the champagne foam over the top of the strained cocktail in the coupe, creating a delicate cap.

Place one mini basil leaf gently on the foam so it rests on the surface.

Dust a small pinch of edible lavender blossom onto the foam for aroma and visual contrast.

Express a lemon twist over the drink (pinch to release oils), then rest the twist on the rim or float atop the foam.

Serve immediately while foam is fresh and effervescent.