Mango Champagne Apéritif

This is a classic one. To make it, pour the bitters with the vermouth over ice in a highball glass and fill with soda. To garnish, include an orange wedge and a stirrer.

½ lb frozen mango chunks, slightly defrosted 
2-3 Tbsp. sugar
½ cup Moscato
1 bottle dry Champagne, chilled
4-5 lavender blossoms or rose petals

Combine the mango and sugar in blender and pulse to purée. Add the Moscato and blend briefly.

Fill a chilled champagne flute halfway with the mango-Moscato combination. Add chilled Champagne to fill and stir gently to blend. Sprinkle with chopped lavender blossoms.

Makes 1 drink.