Lavender Champagne Cocktail
1/8 cup sugar* (see note below) 1/4 tablespoon dried lavender 1 bottle of dry Champagne Fresh lavender sprigs, for garnish 1. Bring sugar and 1/2 cup water to a boil in a saucepan, stirring to dissolve sugar. Stir in dried lavender. Remove from heat. Let cool completely. Strain out lavender. Refrigerate syrup until ready to serve (up to 1 month). 2. Pour about 6 ounces Champagne and 1 1/2 teaspoons syrup into each flute. Garnish each with a lavender sprig. *Superfine sugar is also known as bar sugar (so-named for use in mixing alcoholic drinks) or baking sugar. It is granulated sugar with unusually small crystals.
(Recipe from Martha Stewart Living)