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Combine gin, Suze, lemon juice, and honey chamomile syrup in a shaker with ice and shake until chilled. Strain into a champagne flute and top with sparkling wine. Garnish with an edible flower.

To make honey chamomile syrup, heat 1/2 cup of brewed chamomile tea in a saucepan until it simmers. Add 1/2 cup honey and stir to dissolve. Remove from heat and let cool before using.


  • 1.5 oz. Gin
  • 1/2 oz Suze
  • 1/2 oz. Lemon juice
  • 1/2 oz. Honey Chamomile Syrup
  • 3-4 oz. Champagne
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