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Frequently paired with
The best thing to pair and share with 'CHAMPAGNE' COCKTAIL
Ingredients
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Cocktail
Lavender Syrup (if making fresh)
Method
Lavender Syrup (if making fresh)
Make syrup
Combine 0.5 cup water and 0.5 cup granulated sugar in a small saucepan. Add 1 tablespoon dried culinary lavender. Bring to a gentle simmer over medium-low heat, stirring until the sugar dissolves. Simmer for 2 minutes to infuse, then remove from heat and let steep for 15 minutes off the heat.
Strain and cool
Strain the syrup through a fine mesh sieve to remove lavender flowers. Transfer syrup to a small jar and cool to room temperature. Refrigerate if not using immediately; syrup will keep 2 weeks.
Cocktail Assembly
Chill glass (optional)
If desired, chill a Champagne flute by filling it with ice and cold water. Let sit 1–2 minutes, then dump and dry the glass.
Add lavender syrup
Place 1/2 tablespoon lavender syrup into the bottom of the chilled flute. (Adjust 1/4–3/4 tbs to taste; 1/2 tbs recommended for a balanced floral note.)
Pour cava
Tilt the flute slightly and slowly pour 1 cup (about 240 ml) of well-chilled cava into the glass. Pour gently to preserve bubbles and to allow the syrup to integrate without major agitation.
Express lemon oil
Hold the fresh lemon zest about 2–3 inches above the glass, skin side down. Give the zest a quick squeeze or fold to express the oils and flick the oil through the bubble crown, aiming for about 1 teaspoon of expressed lemon oil (one good squeeze). Option: you can rub the rim of the glass with the zest for extra aroma, then discard the peel or drop it in as garnish.
Garnish and serve
Gently place 1 lavender sprig into the flute or rest it on the rim. Serve immediately so the lemon oil aroma and cava bubbles are at their peak.