The Drowsy Chaperone

By: Hannah Lee Leidy
Champagne Cocktails
Photos by Hélène Dujardin

recipe heading-plus-icon


Makes 2 cocktails


  • For Base Syrup
  • 8 lemons, quartered
  • 2 grapefruits, quartered
  • 1 4-inch piece ginger, cut into coins
  • 1 sprig mint
  • 3 sprigs rosemary
  • 1 cup sugar
  • ½ cup cane sugar
  • 1 tablespoon lavender

  • For Cocktail
  • 4 ounces Base Syrup
  • 2 ounces vodka
  • 2 ounces soda water
  • 2 ounces Champagne
  • Thin lemon twist to garnish

For Base Syrup: 

  1. Combine citrus in 1-quart container.
  2. Fill another 1-quart container with ginger, mint, rosemary, sugar, cane sugar, and lavender.
  3. Top with hot water and allow to steep for 30 minutes.
  4. Combine all ingredients into 1 large container and let meld for 30 more minutes.
  5. Strain through fine chinoise into one container. This will make your base syrup.


This cocktail can be made and served individually or as a punch. 

For Cocktail (yields 2 drinks): 

  1. Combine first three ingredients in wine glass filled with ice.
  2. Give a few stirs, then top with Champagne and garnish with lemon twist.

For Punch (yields 10-12 drinks): 

  1. Combine all ingredients in punch bowl with large ice cubes.
  2. Give a few stirs and garnish by adding thinly sliced lemon wheels to bowl.
  3. Serve in punch glasses or wine glasses.


  • from Chef Amelia Scatena and Chef Bill Scatena of Cannon Green in Charleston, South Carolina

Leave a Reply

Be the first to comment.