Provencal Nouveau Recipe

Make syrup

Combine 0.5 cup water and 0.5 cup granulated sugar in a small saucepan. Add 1 tsp dried lavender. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Simmer 1 minute to infuse, then remove from heat and let cool completely, about 20–30 minutes.

Strain the syrup through a fine mesh sieve into a clean jar, pressing on the lavender to extract flavor. Refrigerate. Yields about 4 oz; use 0.5 tbsp per cocktail.

Place 1 tsp dried butterfly pea flowers in a heatproof cup. Pour 2 oz hot water (just off boil) over the flowers. Steep 3–5 minutes until deep blue. Strain into a small container and cool to room temperature. Yields ~2 oz; use 0.5 oz per cocktail.

Chill a coupe or flute by filling with ice water while preparing ingredients, then discard the ice water before building the drink.

Add 2 tbs State Line Vodka, 1 tbs Italicus Bergamot Liqueur, 0.75 oz fresh lemon juice, 0.5 tbs lavender simple syrup, and 0.5 oz butterfly pea flower infusion into a cocktail shaker.

Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 8–12 seconds until the shaker is well chilled and slightly frosted.

Double strain the mixture into the chilled coupe or flute to remove ice shards and any flower sediment (use a Hawthorne and fine mesh if available).

Top gently with 3 oz sparkling wine, pouring slowly to preserve effervescence. The blue infusion will react with the lemon and Italicus to create pastel/purple hues; if desired, add a drop more butterfly pea infusion for a deeper color.

Garnish with a lemon wheel on the rim and a fresh lavender sprig laid across the glass (optional). Serve immediately.