Depending where you live, Meyer lemons have a short season. They are a little sweeter than a standard Eureka lemon, and teeter towards a slight tangerine flavor as opposed to being so sour. Is this imperative? No. Any lemon is fine!

I also mentioned to you all that lavender could be fun here, but I’ll leave that to you. If you do like that flavor in your food and drink, add a teaspoon of culinary lavender to the simple syrup step, and strain it out.

This makes two, and can scale up as needed. You can mix some components in advance, and just add the champagne per serving.

Want it flavored? Add ginger or lavender or rosemary etc. to the simmering step and strain it before