Makes one cocktail
¼ oz St. Germain liqueur
1 oz crème de violette
1 oz RiverMarket Jasmine Syrup
2 dashes Hudson Standard Peach Lavender Shrub
3 oz chilled Prosecco
1-2 edible sweet violets or pansies
Fill a mixing glass with ice. Pour the St. Germain, crème de violette, Jasmine Syrup, and Shrub into the glass and stir until well blended and cold.
Strain the mixture into a chilled 5½-oz coupe cocktail glass. Fill the glass with Prosecco and float the flowers on top of the cocktail.
Note: St. Germain liqueur is available at most liquor stores, and crème de violette can be found in fine liquor stores and online. Jasmine Syrup and Peach Lavender Shrub can each be purchased at RiverMarket. Edible flowers are available at farmers’ markets.
