A delightfully light champagne cocktail with a hint of peach and lemon verbena that originated in the South of France.
½ouncelemongrass simple syrup
fresh lemon verbena
Add ice to a large glass, top with lemon grass syrup, RinQuinQuin and champagne.
Top with a sprig of fresh lemon verbena.
Making your own lemongrass simple syrup is easy: Combine sugar, water, and sliced lemongrass core in a small saucepan. Simmer over medium heat for 10 minutes, stirring to dissolve sugar. Remove from heat and cool.