Signature Lavender Mimosas Recipe

Combine and heat

In a small saucepan combine 1 cup granulated sugar and 1 cup water. Add 2 tablespoons dried culinary lavender and the optional 1 tablespoon lemon zest if using. Stir briefly to combine.

Simmer

Place pan over medium heat and bring just to a gentle simmer, stirring until the sugar fully dissolves. Once simmering, reduce heat to low and let the mixture steep for 5 minutes; do not boil aggressively as that can drive off delicate floral notes.

Cool and strain

Remove the pan from heat and allow the syrup to cool to room temperature while the lavender continues to infuse (about 15–20 minutes). Strain the syrup through a fine-mesh sieve or cheesecloth into a clean jar, pressing on the solids to extract flavor. Discard solids.

Refrigerate

Seal the jar and refrigerate the lavender simple syrup. Use within 2 weeks. The recipe yields about 1 to 1 1/4 cups syrup (depending on evaporation), enough for roughly 8–12 cocktails at 1/2 tsp each.

Chill glass

Optional: Chill a Champagne flute in the freezer for 5–10 minutes or fill it with ice for a minute then discard the ice. A cold glass helps preserve bubbles.

Add syrup and juice

Pour 1/2 teaspoon lavender simple syrup into the bottom of the chilled flute. Add 2 ounces freshly squeezed orange juice. Pour gently to avoid losing carbonation.

Top with sparkling wine

Slowly top the glass with 4 ounces chilled dry sparkling wine or Champagne. Pour over the back of a spoon or down the side of the glass if desired to preserve bubbles and minimize foam.

Stir gently

Give the drink one very gentle stir (1–2 turns) to incorporate the syrup and orange juice without flattening the bubbles.

Garnish and serve

Garnish with a small fresh lavender sprig or a thin orange twist on the rim. Serve immediately while effervescent.