I call it, “London Fog.” London dry gin, lemon, lavender syrup, cava, lavender sugar rim.

1.5 oz London dry gin

.75 oz lemon juice

.75 oz lavender syrup

2 oz cava (or dry sparkling white wine like prosecco or champagne)

Dried lavender flowers

Place a bit of lemon juice or water in a shallow dish and a mixture of one part sugar to a quarter part dried lavender flowers in a second dish (a flatter or shallower dish like a saucer or dessert plate will allow for easier dipping). Dip the rim of a chilled fluted glass into the lemon juice and then into the lavender sugar mixture, rotating the glass in the sugar mixture so that the desired portion of rim is coated. Set aside.

Combine the gin, freshly-squeezed lemon juice, and syrup (recipe below) in a shaker and top with ice. Shake vigorously for 15 or so seconds so that tin becomes frosted. Strain the cocktail from the shaker into the garnished flute. Top off with some of the cava, taking care to pour slowly and at an angle so that the cocktail doesn’t rush out of the glass. After the foam subsides, finish adding the cava. Gently agitate the cocktail with a spoon or straw to distribute all ingredients.

Lavender Syrup: Combine one cup boiled water with one cup of fine granulated sugar and stir until sugar is dissolved, then add a pinch of salt and one tablespoon of dried lavender flowers to the simple syrup and mix in. Let the mixture cool to room temperature or preferably refrigerate overnight and strain out lavender flowers before using or storing. Scale recipe up or down as needed. Can be stored in the freezer for months and will last about 2 weeks in the fridge.