Photo by Kevin Marple Serves1 cocktail from Chef Braden Wages of Malai Kitchen, Dallas, TX Ingredients ¾ ounce Ketel One Citroen½ ounce St-Germain½ ounce lemongrass syrup (recipe follows)½ ounce lemon juice3 ounces sparkling wine, preferably rosé Lemongrass Syrup½ cup sugar2 stalks lemongrass, minced¼ cup water Directions In a shaker, add Ketel One Citroen, St-Germain, lemongrass syrup, lemon juice, and ice. Shake vigorously. Strain into Champagne flute. Top off with sparkling wine. Lemongrass Syrup In stockpot, add all ingredients and bring to a boil. Once sugar has dissolved completely, remove from heat and allow to cool. Strain to remove lemongrass chunks.