Lavender Royale Cocktail
As the dark-purple carrot syrup mixes with the Champagne, this drink turns a pretty pink hue.
Photography by Marcus Nilsson
Recipe by Geoffrey Zakarian
Ingredients
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
Preparation
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.
Photography by Marcus Nilsson
