Recipe for a Mazel Tov Cocktail:

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Mazel Tov Cocktail

1 serving

Culinary dried lavender is available at gourmet kitchen stores such as La Cuisine in Alexandria, and through various online gourmet food purveyors.

MAKE AHEAD The lavender syrup can be refrigerated for up to a month.

For the syrup
1/2 ounce culinary dried lavender (1/2 cup plus 2 tablespoons)
1/2 cup water
6 tablespoons sugar

For the drink

Ice

1 ounce Averell Damson plum gin liqueur, or good-quality sloe gin
1 teaspoon fresh lemon juice
4 ounces chilled champagne or white sparkling wine

For the syrup: Combine the dried lavender and water in a small saucepan; let soak for 5 minutes, then place over medium heat and add the sugar, stirring until dissolved. Cook for 7 minutes, stirring occasionally. Cool completely, then strain into an airtight container or glass jar, pressing on the solids to extract as much liquid as possible. Then discard the solids. The yield is about 1/3 cup. You’ll need 1/4 ounce for this recipe; the rest can be refrigerated for up to 1 month.

For the drink: Fill a mixing glass with ice.

Combine the 1/4 ounce of lavender syrup, the gin liqueur or sloe gin and the lemon juice in a mixing glass. Stir briefly, then strain into a champagne flute. Top with the chilled champagne or white sparkling wine.

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