1/2 cup of sugar
1 tbsp of lavender
Champagne
.75 oz of St. Germain elderflower liqueur
To make the lavender syrup: over low heat, combine 1 cup of water with 1 cup of sugar and stir until dissolved. Add 10-15 sprigs of culinary lavender and let steep for 20 minutes. Strain into a bowl and transfer to a pitcher (this syrup will keep for about a month). Add 1 tsp of lavender syrup to a champagne flute, top with champagne and add a dash of St. Germain. Garnish with a lavender sprig. Serves 16