1 teaspoon fresh lavender flowers
½ cup wildflower honey
Cold sparkling wine
In a small sauce pan combine the lavender flowers with the honey and heat on low. Let infuse warmly for about 10 minutes. Let stand for another 10 minutes and then scoop out the flowers and discard. Let the lavender infused honey stand at room temperature, do not place it in the refrigerator. In a champagne class pour one ounce of the peach syrup and fill with cold bubbly. Drizzle a little of the lavender honey with a honey want into the class of COLD champagne. Garnish with a lavender wand with the flower part sticking up out of the glass!