|The MUMM Trifecta|
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
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.