Bubbles in my Bubble

1 oz Dandelion Infused Gin
1 ½ oz Golden Honey Ginger Syrup
¾ oz lemon or lime
~shake and pour into a mason jar filled with ice~
Top with Mionetto Prosecco
Garnish with dandelion and Homemade Ginger Candy Straw

Prep:

Dandelion Infused Gin:
To pre-batch pick a cup worth of dandelion heads from your backyard, infuse for a few hours in 750ml of gin and voila!

Golden Honey Ginger Syrup:
Grab honey and ginger from your local farm.
Bring to a boil 1-cup water, ½ cup honey, ½ cup golden yellow sugar alongside one diced ginger root.
Strain and sparkle with some edible gold!

Homemade Ginger Candy Straw:
Blend 1 cup of the strained ginger from previous recipe and 1 tbsp. Golden Honey Ginger syrup.
Pour over baking tray lined with parchment paper and dehydrate for 6 hours at 175°.
Roll into whatever shape pleases you, like a straw for example!