It was the French aristocrat Madame de Pompadour who said, "Champagne is the only wine that leaves a woman beautiful after drinking it." If you believe that's true, you're going to love Lonny contributor and the Jewels of New York founder Diana Yen's simple yet somehow more sophisticated take on the classic libation. To start, a homemade rhubarb-rosewater syrup imparts the drink with a romantic pink hue that's perfect for a bloom-filled summer gathering, whether it's in the garden or out on the patio. Once poured and blended with your favorite bubbly, a topping of dried lavender and rosewater complement the tartness of the rhubarb. Try it this weekend with good friends under the stars.
Rhubarb Rosewater Sparkler
- Rhubarb Rosewater Syrup (recipe follows)
- champagne, for topping
- dried lavender and rosebuds, for garnish
Place 1 tablespoon rhubarb syrup in each champagne flute. Top with champagne. Finish with dried flowers.
Rhubarb Rosewater Syrup
- 2 cups sliced rhubarb (2 large stalks)
- 1 ½ teaspoon dried lavender buds, plus more to garnish
- 1 cup sugar
- 2 cups water
- 1 teaspoon rosewater
In a small saucepan, cook the rhubarb and lavender on medium-low heat with sugar and water until broken down and tender, about 30-45 minutes. Strain and reduce for another 10 minutes. Stir in rosewater. Let cool and store in a covered container.