Riviera Blanc Recipe

Make honey syrup by combining equal parts honey and hot water (for example 2 tbsp honey + 2 tbsp hot water). Stir until fully dissolved. Cool to room temperature and refrigerate. This yields a pourable syrup that mixes evenly with chilled wine.

Chill glassware

Place a white wine glass or large coupe in the fridge or freezer for a few minutes so the cocktail stays crisp.

Add the elderflower liqueur (0.5 oz), honey syrup (0.5 oz) and fresh orange juice (0.5 oz) into a mixing glass or small pitcher.

Add the orange blossom water (2 tsp). Taste briefly — orange blossom water is potent; if it's too floral, reduce to 1/2–1 tsp next time.

Pour in the chilled Chardonnay (6 oz) slowly into the mixing glass/pitcher. Stir gently 6–8 times with a bar spoon to combine the liqueur, syrup and juice with the wine. Avoid vigorous stirring to keep some natural sparkle.

Top with gently carbonated water (1.5 oz) poured slowly down the side of the glass to preserve effervescence. Give one very gentle stir (1–2 rotations) to integrate.

If using, squeeze a small lemon twist (≈0.25 oz) over the glass to express oils and drop the twist in.

Garnish with a thin orange wheel or twist and optionally float an edible flower on top for an elegant finish.

Serve immediately while chilled and gently sparkling.