The Caleigh
Make lavender-vanilla simple syrup: Steep fresh lavender in hot water for five minutes (or till the water is a lavender color). Add superfine sugar and a dash of vanilla extract to taste.
Fill champagne flute with prosecco. Stir in simple syrup to taste, and top with fresh blueberries.
The Chamisa
Gently muddle fresh basil, raw sugar and a dash of simple syrup. Add diced, fresh pear, and top with prosecco.
Serve on the rocks with a raw-sugar rim.
The Black Cider Incinerator
Gently muddle fresh basil, raw sugar and a dash of lavender simple syrup. Add three parts Black Chook sparkling shiraz and one part chilled mulled cider.
Serve on the rocks with a cinnamon stick.
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