Lavender Mimosa Recipe

Combine and heat

In a small saucepan combine 1 cup water and 1 cup granulated sugar. Add 2 tablespoons dried culinary lavender buds and, if using, 1 teaspoon lemon zest. Stir to combine.

Simmer to infuse

Place the pan over medium heat and bring just to a gentle simmer, stirring until the sugar is fully dissolved. Once simmering, reduce heat to low and let the mixture steep for 5 minutes — do not boil vigorously, as that will drive off delicate lavender aroma.

Cool and strain

Remove the pan from heat and allow the syrup to cool with the lavender steeping for an additional 10–15 minutes for stronger flavor. Strain the syrup through a fine-mesh sieve or cheesecloth into a clean jar, pressing the solids to extract liquid, then discard the solids (or reserve for another use).

Chill and store

Let the syrup reach room temperature, then seal and refrigerate. The syrup will keep up to 2 weeks chilled. Taste and adjust: if too floral, dilute slightly with water; if too mild, use a bit more syrup in the cocktail.

Chill glassware and ingredients: keep sparkling wine cold and, if desired, chill flutes briefly to preserve bubbles.

Measure syrup: pour 1/2 tablespoon (about 7.5 ml) lavender syrup into the bottom of a chilled champagne flute. For a sweeter drink, increase to 3/4 tablespoon.

Add sparkling wine: slowly pour 4 ounces (about 120 ml) chilled sparkling wine into the flute over the back of a spoon or down the side of the glass to preserve effervescence. The wine will mix gently with the syrup.

Garnish and serve: finish with a lemon twist or an edible lavender sprig perched on the rim. Serve immediately while bubbles are lively.

Batching note (optional): For multiple servings, multiply syrup and wine accordingly. Alternatively, pre-mix syrup with sparkling wine in a chilled pitcher and top each flute individually to maintain carbonation — add syrup to each glass before wine for best control.