Garden Herb Champagne Cocktail

This festive sparkler showcasing fresh herbs is perfect for toasting the Mom in your life at a Mother’s Day celebration—or simply celebrating the arrival of spring. Don't forget to make the simple syrup so it has time to cool; it will keep in the refrigerator fo up to a week.

Ingredients:

For the herb simple syrup:

  • 1 cup (8 fl. oz./250 ml) water
  • 1 cup (8 oz./250 g) sugar
  • 1 cup (1 oz./30 g) lightly packed fresh herbs, such as mint, basil, tarragon or a combination

  • 1 oz. (30 ml) fresh lemon juice
  • 1 oz. (30 ml) gin
  • 1/4 oz. (7 ml) Lillet blanc
  • 1/2 cup (4 fl. oz./125 ml) sparkling wine
  • Fresh herb leaves for garnish, such as mint, basil or tarragon

Directions:

To make the herb simple syrup, in a small saucepan over medium-high heat, bring the water and sugar to a boil, stirring to dissolve the sugar. Add the herbs, reduce the heat to medium-low and simmer, stirring occasionally, for 5 minutes. Remove from the heat and let cool to room temperature. Strain the syrup, discarding the herbs, and refrigerate for up to 1 week. You will need 3/4 oz. (22 ml) syrup for this recipe.

In a cocktail shaker filled with ice, combine the lemon juice, gin, Lillet blanc and 3/4 oz. (22 ml) of the herb simple syrup. Shake vigorously, then strain into a chilled champagne glass. Top with the sparkling wine, stir gently to combine and garnish with herbs. Serve immediately. Makes 1 drink.

Williams Sonoma Test Kitchen