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'Le Printemps en France' Springtime in France Lavender Lemon Rosé Cocktail

french wine gin mixology montana rae recipe rosé sparkling wine spring season Mar 30, 2022

In honor of this week’s episode of The Wine Ship Podcast with my guest Sam James Jr., creator of Barprints Online Mixology Mastery Course, I thought I’d share this special seasonal cocktail preparation. It was Sam’s course that helped me hone my bartending skills and get to a place where I feel confident enough to create my own signature cocktails at home or behind the bar.

Since wine takes center stage in my world, today’s beverage is a very special cocktail featuring the wonderful flavors of the season of bud break in France: aromatic lavender, fresh lemon, and a crisp, dry sparkling rosé from Provence called Rivarose.

I love how the skills I gained in Sam’s course have been so supportive of the various programs and events we produce at The Wine Ship! At the moment, I’m preparing to co-host the Springtime in France Wine Dinner at Avelina Denver on April 13, 2022. The dinner features a four-course menu created by the amazing Denver chef, Josh Oakley. I will be presenting the lineup of four wines selected to pair with the meal. The wines have been selected and the menu is confirmed but there’s one more detail I wanted to include. 

I’m a huge believer in an arrival cocktail for a dinner like this! People have a tendency to arrive over a period of 20-30 minutes and I like to see everyone with something delicious in their glass the moment they arrive. The challenge is that we’ll be serving four wines with four courses and even though the glasses are a little smaller than a standard pour, we don’t want to overserve our guests.

What to do? Offer this gorgeous lower ABV cocktail as people arrive! On event day, we will most likely serve this over crushed ice just to dilute it a little bit since the goal is to provide a delicious sipper with less of an alcoholic punch. Today, however, I’m serving it in one of my favorite glasses, the coup. I don’t love coups for bubbles on their own but for a cocktail like this, they are lovely. If you wanted to punch this up a bit more you could absolutely add 1 oz of gin to the shaker with the lavender simple syrup and it would be amazing!

Let me know if you try this one out!

Cheers, Montana and The Wine Ship Cru

Suggested Bar Tools

For the lavender lemon syrup:

  • Saucepan
  • Microplane
  • Small strainer
  • Funnel
  • Jar or bottle for storage

For the cocktail:


For the lavender lemon syrup:

For the cocktail:

  • 1 oz lavender lemon syrup
  • 3-4 oz dry sparkling French rosé (I used Rivarose!)
  • Juice from ½ lemon
  • Ice


For the lavender lemon syrup:

  • In a saucepan over medium heat combine the water and sugar and bring to a near boil until the sugar is dissolved
  • Remove from the heat and add the lavender and butterfly pea flower and the zest from one whole lemon
  • Allow the mixture to steep for about 30 minutes (you can take it back to a little heat if the color isn’t pulling from the butterfly pea)
  • Once steeped and cool, pour the syrup through a strainer into a jar or bottle and refrigerate

Check out this Reel I created for Instagram of the syrup coming together!

For the cocktail:

  • Add ice to your cocktail shaker and measure in one ounce of your lavender lemon syrup
  • Shake for 10 seconds and pour into your coup or glass
  • Pour the wine over the syrup
  • Squeeze the juice of half a lemon over the wine – the citrus will cause the purple hue of the butterfly pea to turn pink
  • Garnish with a sliver of lemon and more dried flowers

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