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Mistral Mimosa - from Shaun's
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FROM THE MENU OF . . . SHAUN'S
1029 Edgewood Ave. N.E., Atlanta
404-577-4358
Q: We recently had an excellent meal at Shaun's on Edgewood Avenue, and it began with a delicious cocktail -- the Mistral Mimosa. Can you please try to get this recipe so we can enjoy making it at home?
-- Claudia Saari, Decatur
A: Shaun's bar manager Lara Creasy and general manager Liz Kim were brainstorming one day about a lavender lemonade, and soon afterward Creasy came up this recipe for her Mistral Mimosa -- a champagne cocktail flavored with lavender, honey and lemon.
Named for the wind that blows over the lavender fields of Provence, France, this champagne cocktail can be served with breakfast or before dinner.
Hands on time: 10 minutes Total time: 2 hours Serves: 6
Ingredients:
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1/2 cup water
2 tablespoons dried lavender
1/4 cup honey
1/4 cup freshly squeezed lemon juice
1 (750 milliliter) bottle prosecco, chilled
Instructions:
Bring the water to a boil and remove from the heat. Stir in the lavender and honey. Allow the mixture to steep as it cools to room temperature. Strain into a glass measuring cup. Stir in the lemon juice and chill until serving time.
To serve, place 1 ounce (2 tablespoons) of the lavender syrup in a champagne flute. Top with 4 ounces prosecco.
To serve, place 1 ounce (2 tablespoons) of the lavender syrup in a champagne flute. Top with 4 ounces prosecco.
Nutrition:
Per serving: 153 calories (percent of calories from fat, 1), trace protein, 17 grams carbohydrates, trace fiber, trace fat (no saturated), no cholesterol, 3 milligrams sodium.
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Recipes from: Shaun's