Flower Power Recipe
Tanqueray gin, St Germain, violette, lavender, prosecco. Fizz
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Ingredients
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Cocktail base (makes 1 serving)
Top / fizz
Garnish & optional
Method
Cocktail base (makes 1 serving)
Measure and combine
Add 1.5 oz Tanqueray gin, 0.5 oz St-Germain, 0.25 oz crème de violette, 0.25 oz lavender syrup and 0.5 oz fresh lemon juice into a cocktail shaker.
Add ice and shake
Fill the shaker with 6 ice cubes, cap and shake vigorously for 10–12 seconds until well chilled and slightly diluted.
Strain
Double-strain the mixture (using a Hawthorne strainer and a fine mesh strainer if available) into a chilled flute or Collins glass about 2/3 full.
Top / fizz
Add prosecco
Slowly top the strained cocktail with 3 oz well-chilled prosecco. Pour gently to preserve bubbles and to allow a pretty layered color from the violet liqueur.
Give the glass a very gentle stir (one slow swirl) to integrate the prosecco without flattening the fizz.
Garnish & serve
Garnish with a single lavender sprig resting against the rim and sprinkle a pinch (about 1 tsp) of edible violets or dried lavender petals on top of the foam or surface.
Serve immediately while sparkling. Recommend serving as part of a bottomless brunch — prepare batches by mixing the base in a pitcher (multiply base ingredient quantities) and topping each glass with chilled prosecco just before serving.