Lavender Champagne cocktails are a fresh and elegant way to make any event special. This recipe shows exactly how I mix a light floral syrup with crisp, bubbly champagne for a unique and simple drink.

With just a few ingredients, I can create a cocktail that looks and tastes impressive. I love serving this drink at brunches or summer gatherings.

The lavender adds a gentle flavor that stands out but doesn’t overpower the champagne. If you want a cocktail that’s quick to make but feels fancy, keep reading for what you’ll need and how I put it together.

Lavender Champagne Cocktail Recipe

I use dried lavender, champagne, and a simple syrup to make this elegant cocktail. Each step requires specific tools, quality ingredients, and careful preparation to get the best flavor and presentation.

John

Prep Time 5

Total Time 5

Serving Size

Equipment

Cocktail shaker or mason jar: I use this to mix and chill the lavender syrup and lemon juice.
Strainer: I strain out the dried lavender and ice from the syrup before mixing it with the champagne.
Measuring spoons: These help me measure the syrup and lemon juice exactly.

Jigger or small measuring cup: This is for measuring the champagne or sparkling wine.
Saucepan: I need this to make the lavender simple syrup.
Fine mesh sieve or cheesecloth: I use this to filter the lavender out of the syrup.

Champagne flute or coupe glass: I always serve the cocktail in one of these for the best look.
Spoon for stirring: A small bar spoon works well for combining the drink just before serving.

Ingredients

2 oz lavender simple syrup I use a homemade syrup with water, sugar, and dried lavender buds

1/2 oz fresh lemon juice I juice the lemon just before using
4 oz chilled champagne Dry champagne tastes best in this cocktail
Extra dried lavender or lemon twist for garnish, if I want a special look

Lavender simple syrup recipe:

1 cup water
1 cup sugar
2 tablespoons dried culinary lavender buds

Instructions

Add 1 cup water and 1 cup sugar to the saucepan.
Bring to a boil, then add 2 tbsp dried lavender buds and reduce heat.
Simmer for 2-3 minutes, then let cool and strain to remove buds.

Add 2 oz lavender simple syrup and 1/2 oz lemon juice to the cocktail shaker filled with ice.
Shake for 10-15 seconds until thoroughly chilled.
Strain the mixture into a champagne flute or coupe glass.

Top with 4 oz chilled champagne.
Gently stir with a bar spoon.
Garnish with a small sprinkle of dried lavender or a lemon twist, if desired.

Notes

I always use culinary-grade dried lavender. Other types aren’t safe to eat and can make the drink bitter.

To make the cocktail sweeter, I can add more simple syrup. If I want it less sweet, I use a bit less syrup or add extra lemon juice.

Prosecco or any dry sparkling wine works if I don’t have champagne. I serve right away for best flavor and fizz.

Making the syrup ahead saves time on party day, and it lasts in the fridge for up to a week. For a non-alcoholic option, I swap the champagne with sparkling water or club soda.

Tasting Notes

When I first sip the Lavender Champagne Cocktail, I notice light, floral notes from the lavender syrup. These blend gently with the crisp bubbles of the Champagne.

I find the drink subtly sweet with a hint of herbal flavor. The lavender does not overpower the taste, but instead adds a delicate aroma and smooth finish.

The color is a pale gold, sometimes with a faint purple tint from the syrup. I appreciate how the bubbles make the drink feel fresh and lively.

For those who enjoy floral flavors, this cocktail stands out as both refreshing and unique.

Substitute

Sometimes I just don’t have all the original ingredients for a Lavender Champagne Cocktail.

Here are a few ways I swap things out and still end up with something tasty.

Equipment:

Ingredients:

Prosecco or sparkling wine (instead of Champagne)
Regular simple syrup (in place of lavender syrup)

A few dashes of lemon juice
Dried culinary lavender (optional)
Edible flowers for garnish

If I’m out of lavender syrup, I just grab regular simple syrup and toss in a pinch of dried culinary lavender.

I let it hang out for a few minutes to soak up the flavor, then strain it out.

No Champagne on hand? No problem.

Any dry sparkling wine—Prosecco, Cava, whatever’s around—does the trick and still gives you those celebratory bubbles.

Instructions:

Add 1 oz simple syrup and a pinch of dried lavender to a shaker.

Add 1/2 oz lemon juice.
Shake well with ice.
Strain into a champagne flute.
Top with prosecco or sparkling wine.

Garnish with edible flowers if available.

Sometimes I’ll use rosemary or mint if I’m in the mood for something different.

Other days, I just skip the herbs and keep it simple—honestly, it’s all pretty forgiving.

Lavender Champagne Cocktail Recipe