Where its herbal sister evoked the fresh, dewy patter of spring rain over alpine meadows, May Flowers bursts into full bloom—a radiant celebration of the floral explosion that follows. Delicate crème de violette unfurls with the shy sweetness of spring violets, entwined with the honeyed perfume of elderflower liqueur, while bright lemon juice provides a sunny lift that lets the petals shine. A whisper of rosemary, lightly muddled and artfully garnished, bridges the two seasons: its earthy pine note grounding the drink like resilient green stems amid the blossoms. Topped with effervescent Prosecco and served in a chilled flute, this sparkling sipper is light, aromatic, and elegantly floral—nature’s triumphant overhaul distilled into a glass, inviting you to savor the lush, blossoming heart of May.
- Crème de violette⅔ oz
- Elderflower liqueur⅔ oz
- Lemon juice⅔ oz
- Rosemary sprigs1½
- Prosecco3 oz
- 01Add the crème de violette, elderflower liqueur, lemon juice, and half a sprig of rosemary to a shaking tin.
- 02Lightly muddle the rosemary to release its oils.
- 03Add ice and shake vigorously for 8–10 seconds to chill and dilute.
- 04Double-strain into a chilled champagne flute.
- 05Top gently with chilled Prosecco.
- 06Smack the remaining sprig of rosemary between your palms to express its oils, then drop it into the glass.
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