Bubbles have been doing brunch (and every other meal we think to add them to), forever. So if you’re feeling a bit lackluster about the tired mimosa, look to lavender.
Not just for satchels or spas, a little bit of lavender syrup added to champagne can make even the most banal of brunches a bit more interesting.
1 cup refined sugar
Bunch of fresh lavender
.75 oz St. Germain
1. To make the lavender simple syrup: over low hear combine 1 cup of water with 1 cup of sugar, and stir until it is completely dissolved.
2. Add a bunch of lavender (think about 10-15 sprigs), stir, and let steep for approximately 20 minutes. The longer you let the lavender steep, the stronger its flavor.
3. Strain into a bowl, and transfer to a pitcher. The homemade simple syrup will keep for about a month.
4. Add 1 tsp of the lavender simple syrup to a champagne flute, top with champagne of your choice, add a dash of St. Germain.
5. Garnish with a lavender sprig (or a lemon twist).