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.
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