Not overly sweet, this makes a great brunch cocktail in place of the mimosa. Or try for your next date night with Aegean Salted Dates. Prep the Fleur syrup in advance and you can use it on yogurt and ice cream, too!  Meyer lemon brings up the floral notes but you can use regular lemon too.

1 oz FLEUR Spice syrup (see instructions below)
1/2 oz Meyer lemon juice

In a champagne flute, combine Fleur syrup and Meyer lemon juice; stir. Fill to the top with Prosecco. optional: finish with a strip of Meyer lemon peel.


1/2 cup sugar
1/2 cup water
1 TB fleur spice

Combine the sugar and water in a small saucepan and bring to a simmer. Stir until sugar is dissolved, then turn off the heat. Add the FLEUR spice and allow to infuse for 5-10 minutes. Strain the syrup into a clean glass jar (a tea strainer works well).