Recipe by Geoffrey Zakarian
1/2 cup sugar
1 small purple carrot, peeled
2-inch piece of fresh lemongrass (from the bottom 2 inches of the stalk), coarsely chopped
1 tbsp. dried culinary lavender
1 bottle (750 milliliters) Champagne or other sparkling wine
1. In a small saucepan, bring 1/2 cup water, the sugar, and carrot to a boil, stirring until the sugar dissolves. Reduce heat to low. Add the lemongrass and lavender. Let simmer until the syrup is reduced and colored by the carrot, about 30 minutes. Discard the carrot.
2. Fill 4 flute glasses with the Champagne. Drizzle 1 tbsp. syrup into each glass.