A table setting filled with flowers makes me impossibly happy. For the latest issue of ROSE & IVY Journal I wanted to create a tablescape that would bring the season to life through pattern and foliage alongside floral inspired cocktails. Read the Floral Soiree story here to discover floral-laced cocktails.
LAVENDER & LEMON SPARKLER
1 cup water
1 cup sugar
Zest of 2 lemons
Juice of 2 lemons
Champagne, such as Perrier-Jouët Grand Brut Edible lavender sprigs, for garnish
Lemon peel, for garnish
Combine sugar, water, lemon zest and lemon juice in a sauce pan over medium heat. Allow for sugars to dissolve. Allow to cool slightly. Store in an airtight con- tainer and refrigerate until ready to use.
To Prepare One Cocktail: Place 2 tablespoons of lemon simple syrup into a champagne glass. Top with champagne. Garnish with lemon peel and a spring of laven- der, if desired.