(Makes about 1 cup of syrup – 8-16 cocktails)
Mimosas are a brunch classic, but every once in a while it’s fun to put a unique twist on a favorite cocktail. I recently spotted a lavender mimosa on a brunch menu and was immediately intrigued; I had to have it. The floral notes from the lavender were delicious and unexpected, but I felt like the drink needed a little something to brighten and balance the flavor.
After a few rounds of experimenting at home, I discovered that lemon was exactly what was missing. The citrus adds a subtle sweetness and freshness that complements the lavender beautifully without overpowering it. The result is a light and elegant, floral cocktail that’s perfect for the mimosa bar at brunch gatherings, bridal showers, baby showers, Mother’s Day celebrations, or any occasion that calls for a little sparkle. Best of all, the lavender-lemon syrup can be made ahead of time, making it easy to mix up cocktails whenever guests arrive.
You Will Need:
- 2 bottles of prosecco, cava, or other sparkling wine, chilled
- 1-2 tablespoons of lavender syrup per drink, or to taste (recipe follows)
For the lavender lemon syrup:
- ½ cup sugar
- ½ cup water
- 6 fresh lavender sprigs
- Strips of the peel of one lemon – (avoid the pith, reserve the rest of the lemon for another purpose)
Instructions:
- Make the syrup:
- Place the sugar in a small saucepan. Put the lemon peel and lavender sprigs on top.
- Muddle the lemon and lavender together into the sugar to bring out their fragrance.
- Add the water, then bring to a boil. Let boil for one minute to ensure all of the sugar is completely dissolved. Remove from heat and let cool.
- Once cooled, strain the syrup into a jar with a tight fitting lid and refrigerate.
- Make the cocktails:
- When you’re thirsty, place 1 to 2 tablespoons of syrup in the bottom of each glass and top with chilled sparkling wine.
Notes:
This recipe will make enough syrup for 8 to 16 drinks depending on how strong you like the lavender flavor and the size of your “pours”.
Syrup will keep in the fridge for 1-2 weeks.
For variation, you can add elderflower liqueur and/or lemon juice to the cocktail for even more flavor.
