Ingredients
3/4 cup lightly packed unsprayed violas or other small pansies (about 1/4 ounce), plus 6 more for garnish, picked over, gently submerged in water, and drained on paper towels
1/4 cup sugar
1/2 cup water
2 ounces vodka
Fresh lemon juice
1 bottle (750 ml) Champagne brut, chilled
Preparation
Combine violas, sugar, and water in a blender and puree until color is uniform and sugar dissolves, about 1 minute. Transfer to a nonreactive bowl or pitcher and stir in vodka. Add lemon juice to taste.
Pour 2 tablespoons viola mixture into each glass, top off with Champagne, and garnish with a flower. Serve immediately.
