| The MUMM Trifecta | |
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4oz G.H. Mumm Grand Cordon Champagne ¼ oz Sage Infused Honey Syrup* 5 Mint Leaves 3-4 Lavender Buds 5 Dashes of Angostura Bitters Crushed Ice |
Add the mint, lavender, champagne and honey syrup 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**. *To make the sage infused honey syrup: Add three cups of honey to one cup of hot water and stir until the honey dissolves. Add 6 ripped sage leaves into the honey and stir and let it sit for 2 hours. **Lavender can be found in specialty markets. |
