Lavande Vanille Royale Champagne Cocktail
If you're searching for a really distinctive cocktail for a special occasion, or just for a fun night among family and friends, here's one I know you'll love. I've taken my homemade lavender liqueur (liqueur de lavande) from my garden, and paired it with a deep, rich vanilla bean syrup and some bright, sparkling champagne for an elegant, floral, and spiced libation you'll always remember. Our friends and family who have tasted this have loved it. And if you don't have homemade lavender liqueur on hand, you can use store-bought lavender vodka. This smooth and enchanting cocktail is sure to make your gathering memorable!
Ingredients
For the vanilla bean syrup (makes about 375 ml)
- 1½ cups (375 ml) water
- 3¾ cups (750 g) granulated sugar
- 10 vanilla beans
For the lavande vanille royale champage cocktail
- ½ - ⅔ ounces (15-20 ml) homemade lavender liqueur, adjust to taste; can substitute store-bought lavender vodka
- 1-1½ teaspoons (5-7 ml) vanilla bean syrup (from included recipe), if using sweetened homemade liqueur; use 1-1½ teaspoons (7-15 ml) of syrup if using unsweetened store-bought lavender vodka
- 4 ounces (120 ml) chilled brut champagne or crémant, or other good quality sparkling wine
- 1 fresh lavender sprig, vanilla bean section, or lemon twist, optional garnish
Instructions
Make the vanilla bean syrup
- In a small saucepan, combine the water and sugar.
- Split the vanilla beans lengthwise and scrape out the seeds. Add both the seeds and pods to the saucepan.
- Turn the heat to low, and stir until the sugar dissolves completely. Make sure the mixture does not boil.
- Remove the pan from heat, cover, and allow to steep until cool or overnight for strong vanilla flavor.
- Strain out the vanilla pods, use a funnel to pour the syrup into an airtight bottle, and store in the refrigerator.
Make the cocktail
- Place a champagne flute in the freezer for a few minutes to chill.
- Add the lavender liqueur and the vanilla syrup to the flute.
- Gently pour in the chilled champagne, pouring down the inside of the glass to preserve bubbles. Make sure not to overmix.
- Stir gently with a bar spoon to combine.
- As an option, garnish with a fresh lavender sprig, vanilla bean section, or a lemon twist.
Notes
You can use either my homemade lavender liqueur (liqueur de lavande) or a store-bought lavender vodka for this cocktail. Just adjust the vanilla bean syrup accordingly, depending on the sweetness of your base alcohol.
For best results, use a brut (dry) champagne or crémant (French sparkling wine from outside of the Champagne region) to balance the lavender and vanilla and keep the cocktail from becoming too sweet. You don't need an expensive bottle; just one of good quality and flavor.
Please keep all of your ingredients and the champagne flutes chilled before making this cocktail. This will protect the bubbles and help keep the drink crisp.
Pour the champagne down the inside of the glass to keep the bubbles fine and delicate.
The vanilla syrup should keep for at least a month in an airtight bottle in the refrigerator.
Try a non-alcoholic variation using a sparkling wine with no alcohol. Make sure to taste and adjust the quantity of vanilla bean syrup as you go.
Tried this recipe?Let us know how it was!