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–+ servings

Lavender Champagne Cocktail Recipe

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 minutes
Total Time 5 minutes
Serving Size 1

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.