Mumm’s the Word!

Matthew Biancaniello
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Celebrate your mum and take her for a spin with my new twist on a refreshing champagne cocktail.

Relationships can be challenging with our mothers. They also can be some of the most nurturing, dynamic and reassuring.  Mother’s Day is a day that I celebrate the healing I have with my mother, and I recognize how special our friendship is today.  So, I have included all of the wonderful aromatic, healing and blissful herbs into one perfect Mother’s Day libation.  Mother’s Day is always on a Sunday and Sundays remind me of brunch, so I thought it was appropriate to make this cocktail with a sparkling wine for the base.

Photographs by Carolina/G.H. MUMM

Ingredients

4 oz.  G. H. Mumm Grand Cordon Champagne

1.4 oz. sage-infused honey syrup*

5 mint leaves

3-4 lavender buds

crushed ice

5 dashes of Angostura bitters

mint leaves and fresh lavender**, for garnish

Directions

Add the champagne, honey syrup, mint and lavender into a shaker and muddle. Strain into the glassware of your choice.

Top with a mountain of crushed ice and add the Angostura bitters on top of the ice.

Garnish with mint leaves and lavender sprig.

*Sage-infused honey syrup:  Add 3 cups of honey to 1 cup of hot water and stir until the honey dissolves. Add 6 ripped sage leaves into the honey water and stir. Let it sit for 2 hours.

**Lavender can be found in specialty markets.

Matthew Biancaniello is a premier cocktail chef, author of “Eat Your Drink” and host of the A&E show “Good Spirits.”

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